Heat 1 tablespoon of olive oil in a large black pan or wok over medium-high heat.
Add the chicken pieces to the pan, season with salt and pepper, and cook until golden brown and cooked through, about 5-7 minutes. Remove the chicken from the pan and set aside.
In the same pan, add the remaining tablespoon of olive oil. Add the minced garlic and sauté for about 30 seconds until fragrant.
Add the sliced bell peppers and whole mushrooms to the pan. Stir-fry for about 4-5 minutes until the vegetables are tender-crisp.
Return the chicken to the pan. Add the soy sauce, sriracha sauce, and ground ginger. Stir well to coat all the ingredients evenly with the sauce.
Continue to cook for another 2-3 minutes until everything is heated through and the sauce is glossy.
Serve hot, garnished with sesame seeds or green onions if desired.
Variations & Tips
For a milder version, reduce the amount of sriracha or substitute with a milder chili sauce. You can also add other vegetables like broccoli or snap peas for more variety. If you prefer a sweeter sauce, add a teaspoon of honey or a sugar substitute. To make it vegetarian, substitute the chicken with tofu or tempeh. For meal prep, this dish can be made ahead and stored in the refrigerator for up to 3 days.
