Wash and chop your fresh vegetables, such as bell peppers and broccoli, into bite-sized pieces. Slice chicken thinly if using. Core and cut pears into wedges.

Marinate chicken in a bowl with soy sauce for about 10 minutes. For tofu, press and cube it, seasoning lightly with tamari.

Heat oil in a large stir-fry pan or wok over medium-high heat. Add marinated chicken or tofu and sauté for 5-7 minutes.

In the same pan, add more oil if needed and stir-fry vegetables for 3-5 minutes until vibrant and tender.

Add pear wedges to the pan, stirring gently for about 2-3 minutes until warmed through and slightly caramelized.

Return the cooked chicken or tofu to the pan, mix well, and season with additional soy sauce or tamari and red pepper flakes.

Serve the stir fry hot over rice or quinoa.