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

2. 2. Add garlic paste and ginger paste, stir for 1 minute until fragrant.

3. 3. Add boneless chicken breast, cook until no longer pink, about 5-7 minutes.

4. 4. Add orange bell pepper, yellow bell pepper, and broccoli florets, stir-fry for another 3-5 minutes until vegetables are tender-crisp.

5. 5. Season with salt and pepper to taste.

6. 6. Serve hot over steamed rice or noodles.