tasty Chicken And Mixed Mushroom Stir-Fry

1 Tbsp. canola or other high-heat oil
1 lb. chicken breast, skinless/boneless, cut into 2 inch pieces
1 small onion, cut into thin strips
1 red bell pepper, cut into thin strips
8 ounces sliced button mushrooms
4 ounces sliced shiitake mushrooms
3 garlic cloves, grated or minced
1 tsp. grated ginger root
2 Tbsp. soy sauce
4 green onions, cut lengthwise into strips
1 tsp. sesame oil
2 cups white rice, cooked

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

When oil sizzles, add the chicken and cook, stirring, until chicken has cooked through; remove and set aside.
Add the onion and bell pepper, cooking quickly for a couple minutes, stirring, then add the mushrooms, cook for a few more minutes, then add the garlic and ginger, stir and cook for 30 seconds.

Return the chicken to the wok or skillet, stir in the soy sauce and green onions, cooking for 1 to 2 minutes, stirring.

Remove the wok from heat, add the sesame oil, stir until warmed through.
Serve immediately over hot cooked rice.