2 chicken breasts
1 (4 oz.) can button mushrooms
1 green pepper
2 tbsp. corn oil
1 tsp. salt
1/4 tsp. pepper
1 tsp. cornstarch

Skin chicken and cut into 1-inch strips about 1/4 inch thick. Mix chicken with 1/2 teaspoon of salt, the pepper and cornstarch. Cut pepper into slices, same size as chicken.

Heat oil in frying pan over high flame. Add seasoned chicken and stir continuously for about 2 minutes. Keep stirring. Add pepper slices and mushrooms and a small amount of juice from mushrooms so mixture is not too dry. Serve on rice.