Stop paying $22 for soggy broccoli. You have a pan, you have heat, and you have 25 minutes. That's all this needs. High protein, actual vegetables, and a sauce you mixed yourself so you know what's in it.
If you don't have leftover rice, start it now. Brown rice takes 40 minutes — so either use a rice cooker, use minute rice (no judgment), or batch-cook on Sunday like an adult.
In a small bowl: soy sauce, minced ginger, minced garlic, and sesame oil. That's it. That's the sauce. You just saved $8 from buying a bottle of mystery sauce at the grocery store.
Get a large skillet or wok screaming hot over medium-high. Add the olive oil. You want it shimmering, almost smoking. Stir fry is about high heat and fast cooking. Low heat = boiled sad chicken.
Add the sliced chicken in a single layer. Don't touch it for 2 minutes. Let it brown. Then toss and cook another 2-3 minutes until just cooked through. Remove to a plate.
Same pan, more heat. Add broccoli and bell pepper. Stir fry 3-4 minutes — you want them bright green with some char, still crisp. Limp broccoli is a war crime.
Add the chicken back in. Pour the sauce over everything. Toss for 30 seconds until everything is coated and sizzling. Kill the heat.
One cup of rice per serving. Pile the stir fry on top. Sprinkle green onions. Done. You just made dinner in less time than it takes for your Uber Eats driver to get lost in your apartment complex.