*adjust ingredient quantities to meet your nutritional needs*
make sauce in a medium bowl: soy sauce (i count until 10 as a pour), chicken "broth" (i count until 3 as a pour; see meal prep list), chili garlic sauce (1 spoonful, adjust to your preferred spice level), 1 tsp of cornstarch, mix it up
"marinate" chicken: mix 3-5 oz of diced pre-cooked chicken breast (see meal prep list) into sauce thoroughly, set aside while veggies cook
heat stainless steel pan on medium-high, test heat by splashing in a little water, if it beads up and rolls around, the pan is ready and turn heat to low for the rest of the steps
pour in olive oil, enough to coat the bottom of pan
add 1/4 cup onions to pan, cook until soft (a minute or so), add in some minced garlic and tomato paste if you are pivoting last-minute to pasta
add 1/4 cup peppers to pan, cook until soft (another minute or so)
add 1/4 cup of each uncooked veggies (squash, eggplant, etc) one at a time to pan in order of hardest to softest, cook until softish (a couple minutes depending on veg)
add 1/4 cup of each pre-cooked veggies (green beans, etc) one at a time to pan in order of hardest to softest, cook until warm (a minute or so)
add a handful of pre-wash leafy greens (baby spinach, etc), cook until wilted (a minutes or so), add chopped tomatoes here, they don't need very long
add the chicken and sauce and stir, cook until warm; alternatively scramble 2-3 eggs and serve with veggies with toast (no rice/pasta)
serve with fresh rice or if using leftover batch-cooked rice, stir in 1 cup into pan with veggies and cook until warm