Prep the protein: Pat dry and cut into bite-size pieces if needed. Season with salt, pepper, and a pinch of your favorite seasoning (smoked paprika for warmth, Italian seasoning for brightness, or chili flakes for heat).

Chop the veg: Dice bell pepper, trim broccoli into small florets, and mince garlic and ginger. If using zucchini, spiralize or dice; if using cauliflower rice, measure it out.

Make the sauce: In a small bowl, whisk your chosen sauce ingredients until smooth. Taste and adjust salt, acid, or heat.

Cook the protein: Heat 1 tbsp oil in a medium skillet over medium-high. Add the protein and cook until browned and cooked through (chicken 5–7 minutes, shrimp 2–3 minutes, tofu 4–5 minutes). Transfer to a plate.

Sauté the veg: In the same pan, add another 1/2 tbsp oil if needed. Add broccoli and bell pepper with a pinch of salt. Cook 3–4 minutes, stirring occasionally. Add garlic and ginger for the last 30 seconds.

Add the base: Stir in cauliflower rice or zucchini. Cook 2–3 minutes until just tender. Avoid overcooking to keep texture and reduce moisture.

Combine and sauce: Return the protein to the pan. Pour in the sauce and toss to coat. Warm through for 30–60 seconds. If it looks dry, add 1–2 tbsp water to loosen.

Taste and finish: Season with salt and pepper. Add green onion, herbs, nuts or seeds, and a squeeze of citrus. Top with sliced avocado if using.

Serve: Transfer to a bowl and enjoy hot. This is a full meal as-is, but you can add a side salad if you want more crunch.