Heat 1 tablespoon of olive oil in a large pan or wok over medium-high heat.
Add minced garlic and grated ginger to the pan, sauté for about 30 seconds until fragrant.
Add the sliced chicken to the pan and cook for 4-5 minutes, or until no longer pink in the center. Remove the chicken from the pan and set it aside.
In the same pan, add the remaining tablespoon of olive oil.
Add the mixed vegetables to the pan and stir-fry for 3-4 minutes, until they're slightly tender but still crisp.
Return the cooked chicken to the pan and pour soy sauce over the mixture. Toss everything together for a minute to coat the chicken and vegetables with the sauce.
Remove from heat and serve the stir-fry over cooked brown rice or whole wheat noodles.
Enjoy your homemade Chicken and Vegetable Stir-Fry!
