Marinate the chicken by mixing it with soy sauce and cornstarch, and let it sit for about 10 minutes.

Heat vegetable oil in a large skillet or wok over medium-high heat.

Cook the marinated chicken for about 5-7 minutes until browned and cooked through, then set aside.

Stir-fry the sliced bell pepper, broccoli florets, and carrot for about 4-5 minutes until tender-crisp.

Add minced garlic and ginger, cooking for an additional minute until fragrant.

Combine the cooked chicken with the vegetables, season with salt and pepper, and serve over cooked rice or noodles.

In a large pot, boil water and cook the pasta according to package instructions, then drain.

In a separate skillet, heat olive oil and sauté diced zucchini, bell pepper, and halved cherry tomatoes for about 5-7 minutes.

Stir in minced garlic and the cooked pasta, season with salt and pepper, and toss everything together. Garnish with fresh basil and Parmesan cheese if desired.