Step 1: Cook rice according to package instructions. While rice cooks, prepare vegetables: slice chicken breast into bite-sized pieces. Trim and chop asparagus into 2-inch pieces. Slice bell pepper and carrot into thin strips. Mince garlic and ginger.

Step 2: In a small bowl, whisk together soy sauce, sesame oil, vegetable broth, and cornstarch. Set aside.

Step 3: Heat a large skillet or wok over medium-high heat. Add a splash of olive oil (if using, or use a non-stick pan without). Add chicken and stir-fry for 4-5 minutes until cooked through and lightly browned. Remove chicken from the pan and set aside.

Step 4: Add bell pepper and carrot to the hot pan. Stir-fry for 2-3 minutes until slightly tender-crisp. Add asparagus, garlic, and ginger; stir-fry for another 2 minutes.

Step 5: Return cooked chicken to the pan. Give the sauce mixture a quick whisk and pour it over the chicken and vegetables. Stir constantly for 1-2 minutes until the sauce thickens and coats everything.