Chicken long rice

Ingredients:

• 3 small bunches Mung bean threads/ long rice
• 2 Chicken breast
• 1 tbs Garlic
• 2 tbs Ginger
• salt
• pepper
• 1/2 large or small onions
• 1/4 - 1 tsp cayenne pepper
• 2 tbs soy sauce
• 1/2 cup chicken broth
• 1/2 cup water

Extras/Optional:

• 1/2 to 1 green bell pepper
• 1 bag teen spinach (that's what it read on the label at Wal-Mart, next to baby spinach ha ha).
• 1- 2 tbs vegetable oil/sesame oil
• 1 box sliced or whole mushrooms

First soak Mung bean threads( long rice) in cool tap water and set aside.
Mince garlic and ginger, then cut up partially frozen chicken breast fillets into cubes 1" or so; season with salt and pepper; put aside.
Slice green bell pepper and mushrooms into strips.
Slice/mince onion.
Saute' onions in large pan with some vegetable oil, I happen to like sesame oil, season to taste with salt and pepper when gets translucent add seasoned chicken,  garlic, ginger and cayenne pepper. When it turns white and maybe starts to brown a little, add chicken broth, soy sauce, and some water.
Don't let pan get dry, if necessary add water to the pan to keep wet.

Make a empty spot in center of pan, then put in long rice, let simmer, stirring occasionally to keep from sticking to pan.
Add green peppers, mushroom, and spinach. Please note to season each time you add each ingredient.
By the time the spinach wilts, stir to mix everything up so long rice has soaked up sauce in pan, sometimes can have green or white spots in not mixed well, should be translucent brown in color.

Can be served as is or with steamed rice.