Slice the eggplant lengthwise, then marinate with pepper and olive oil along with the mushrooms. Sauté separately as the mushrooms will release water. Once the mushrooms release water, discard the liquid and continue to sauté until slightly golden. SAUTÉ THE CHICKEN BREAST FIRST, THEN THE MUSHROOMS AND EGGPLANT.

Slice the chicken breast into thin, long strips. I don't marinate it, just sauté directly (as pepper can cause the chicken to burn quickly). Sauté until beautifully golden, then set aside. The order should be to sauté the chicken first, but I wrote the order wrong :))

I also sauté the bacon briefly because it's been in the fridge for a while and I don't want to risk a stomachache :))

Slice the cucumber and bell pepper lengthwise to a suitable size.

For the fish sauce dip, I just add minced garlic, chili, and a bit of lime :))) because I'm not good at making dipping sauces, so I don't know how to make it better :))