Cooking: Chicken Pepper Stir-Fry

I started this thinking I was going to make a breakfast scramble.  But by the time I had the veggies sauteing, I couldn't resist making it a stir-fry instead.

What you'll need:
12.5 oz can of chicken, with liquid
1/2 cup each: green, red, yellow, and orange bell peppers, chopped
2 cups white mushrooms, sliced
1 tsp. cornstarch
crushed red pepper flakes, soy sauce, teriyaki sauce -- to taste
2 Tbsp. olive oil
1 package of Rice-a-Roni Long Grain and Wild Rice

In a pot, prepare rice per directions, or substitute olive oil for the butter/margarine.

Put olive oil in skillet.  Place vegetables in skillet, coat, and saute on medium heat until soft.

Add chicken, breaking up larger chunks.  Throw in cornstarch and seasonings, blend well.

Serve chicken mixture on top of a bed of rice.  There should be enough for two servings.