1 POUND BONELESS, SKINLESS, CHICKEN BREAST; CUT INTO CHUNKS
1 TABLESPOON OLIVE OIL
4 CLOVES GARLIC, MINCED
1 TABLESPOON GINGER; MINCED
2 CUPS SLICED MUSHROOMS
4 GREEN ONIONS, SLICED
1/2 TEASPOON RED PEPPER FLAKES
1/2 TEASPOON EACH SALT & PEPPER
1 1/2 TABLESPOONS SOY SAUCE
1 TABLESPOON RED WINE VINEGAR
1/2 CUP CILANTRO; SHOPPED
COOKED RICE

1 POUND BONELESS, SKINLESS, CHICKEN BREAST; CUT INTO CHUNKS 1 TABLESPOON OLIVE OIL 4 CLOVES GARLIC, MINCED 1 TABLESPOON GINGER; MINCED 2 CUP S SLICED MUSHROOMS 4 GREEN ONIONS, SLICED 1/2 TEASPOON RED PEPPER FLAKES 1/2 TEASPOON EACH SALT & PEPPER 1 1/2 TABLESPOONS SOY SAUCE 1 TABLESPOON RED WINE VINEGAR 1/2 CUP CILANTRO; SHOPPED

HEAT THE OIL IN SKILLET OVER MEDIUM HEAT. ADD GARLINC & GINGER. COOK 1 MINUTE. STIR IN MUSHROOMS, ONIONS, RED PEPPER FLAKES, SALT & PEPPER. COOK ABOUT 3 MINUTES, STIRRING. ADD CHICKEN TO PAN. COOK UNTIL CHICKEN PIECES ARE NO LONGER PINK, STIRRING CONSTANTLY. STIR IN SOY SAUCE, VINEGAR & CILANTRO. SERVE OVER COOKED RICE.