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Slice the mushrooms into sheets and set aside.
Slice the red pepper into a rough diamond shape and set aside.
Tear the spinach into ~5-6 inch sections, if needed, and set aside.
Slice the chicken breast into thin ~half centimeter sheets and mix with salt, sugar, chicken bouillon powder, white (or black) pepper powder, Shaoxing wine, soy sauce, and starch.
On the side, mix together the egg white and starch until combined, then mix with the chicken. Coat with oil and set aside.
Heat oil in a wok and pass the chicken through oil until done, then remove and drain.
Stir fry half of the spinach with salt and sugar until wilted, then remove onto a serving plate. Repeat with the second half of the spinach.
Stir fry the mushrooms, season, and then add the red pepper. Combine with the cooked chicken.
For the Cantonese flavor, fry garlic, ginger, and scallion whites, then add stock and seasonings. Thicken with slurry and combine with the stir-fried ingredients.
For the Sichuan flavor, fry scallion whites, add Lao Gan Ma, and seasonings. Thicken with slurry and combine with the stir-fried ingredients.
For the Thai flavor, fry chilis and garlic, add Nam Prik Pao and seasonings. Thicken with slurry and combine with the stir-fried ingredients.
Serve all stir fries over a bed of spinach.