Steps
1. Heat the olive oil in a pan over medium heat.
2. Add the grated ginger and minced garlic, sauté for about 1 minute until fragrant.
3. Add the sliced chicken breast and cook until browned and cooked through, about 5-7 minutes.
4. Toss in the bell pepper and carrot, stir-frying for an additional 3-4 minutes until the vegetables are tender-crisp.
5. Drizzle the soy sauce over the stir-fry, season with salt and pepper, and mix well.
6. Serve hot, garnished with chopped green onions.