Simple Stir-Fry

• 3 cups Rice (I Prefer Jasmine, But Any Kind Will Do)
• 2 Tablespoons Canola Oil, Divided
• 8 ounces, weight Mushrooms, Sliced
• 2 cloves Garlic, Minced
• 1/2 whole Red Onion, Sliced Into Rings
• 2 whole Carrots, Cut Into Matchsticks
• 1/2 whole Red Pepper, Cut Into 1/2 Inch Strips
• 1/2 whole Green Pepper, Cut Into 1/2 Inch Strips
• 10 ounces, weight Fresh Baby Spinach
• 1 pound Chicken Breasts, Cooked And Cut Into Thin Strips
• 23 cups Soy Sauce, Divided
• 1 Tablespoon Brown Sugar
• 1 teaspoon Red Pepper Flakes, Divided
• 2 teaspoons Ground Ginger, Divided
• 1- 1/2 teaspoon Garlic Powder, Divided
• 1- 1/2 teaspoon Onion Powder

1. Cook rice according to package directions.
2. Set aside.
3. Stir sauce ingredients together in small bowl (1/2 cup soy sauce, 1 Tablespoon brown sugar, 1/2 teaspoon red pepper flakes, 1 teaspoon ground ginger, 1/2 teaspoon garlic powder, salt and pepper to taste).
4. Set aside.
5. In a large wok or skillet, heat 1 Tablespoon of the oil on medium heat, add mushrooms and a bit of ginger powder and saute until browned.
6. Remove from skillet and set aside.
7. In the same skillet, heat remaining oil and add garlic.
8. When garlic is sauteed well, add vegetables in stages, in order 0f cooking time (onions, carrots, peppers, then spinach) as well as remaining spices and soy sauce.
9. When everything is cooked through, add in the cooked chicken, mushrooms and the sauce.
10. Bring to a boil, then simmer on low for 5-10 minutes.
11. Serve immediately, with rice.
12. Enjoy!

rice, canola oil, weight mushrooms, garlic, red onion, carrots, red pepper, green pepper, spinach, chicken breasts, soy sauce, brown sugar, red pepper, ground ginger, garlic, onion powder

Taken from tastykitchen.com/recipes/main-courses/simple-stir-fry/ (may not work)