Skip this step if you want to serve the dish with another side of your choice. Prepare 1 cup of rice with 2-3 cloves of garlic, a bay leaf, salt to taste, and a splash of extra virgin olive oil in enough water until absorbed, and set aside. Meanwhile...

Heat the wok, dry, on high heat and stir-fry the chicken cut into strips until slightly browned.

Add a splash of extra virgin olive oil, a bit of coarse salt, freshly ground black pepper to taste, a touch of herbes de Provence, and another optional touch of piripiri if you want the dish to be spicy, and stir-fry everything for a few minutes.

Add the mushrooms and stir-fry a few more minutes until they reduce.

Add the onion and bell pepper, cut into julienne strips, along with the garlic cut into 3-4 pieces, and continue stir-frying until the onion starts to become tender.

Add the wine and lemon juice, stir-fry until reduced but not dry, and enjoy the feast!