Teriyaki Chicken and Rice Stir-Fry

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

2.Add the sliced onion and minced garlic to the skillet, sautéing for 2-3 minutes until the onion becomes translucent and the garlic is fragrant.

3.Add the red and yellow bell peppers, along with the julienned carrots, to the skillet. Stir-fry for 4-5 minutes until the vegetables are tender-crisp.

4.Stir in the shredded rotisserie chicken and cook for an additional 2 minutes, allowing the chicken to warm through.

5.Add the cooked rice to the skillet, stirring well to combine with the vegetables and chicken.

6.Pour in the teriyaki sauce, soy sauce, and Frank's Red Hot Sauce, stirring to coat all the ingredients evenly. Cook for another 2-3 minutes until everything is heated through.

7.Add the fresh spinach leaves and butter, stirring until the spinach wilts and the butter melts. Season with salt and black pepper to taste.

8.Serve the stir-fry hot, garnished with additional spinach leaves if desired.