• 2 tablespoons olive oil
• 1 medium red bell pepper, cut into thin strips
• 1 medium green bell pepper, cut into thin strips
• 1 small onion, chopped
• 2 garlic cloves, chopped
• 1-1/4 pounds boneless skinless chicken breast, cut into 1-inch pieces
• 1 teaspoon salt or to taste
• Pinch of black pepper
• Soy sauce to taste
• 1 lemon, cut into wedges, for garnish
  

Boneless turkey tenderloin or beef flank steak can be substituted for the chicken.

You can get a head start on this dish by preparing the vegetables up to a day ahead, and storing them in plastic bags in the refrigerator. You can also cut up the chicken a day ahead of time; be sure to store it very tightly covered so it doesn't come into contact with any other food.

This dish is best eaten right after it's made but if you have any leftovers, you can toss them with leftover rice or pasta, and store in the refrigerator for up to 2 days. This makes a great lunch to take to work and heat in the microwave.

To save time, buy already cut up pepper strips at the supermarket salad bar, and look for “chicken for stir-fry” in the supermarket meat case. You will pay a little more, but sometimes the time saved is worth the price.

To tempt picky eaters to try this dish, serve a small portion of the stir-fry next to (but not on top of) a mound of rice. To make the meal more fun, offer chopsticks and a little dish of soy sauce to use as a “dip” for the chicken.