Sprinkle chicken with garlic powder and ginger. In large fry pan, place oil and heat to medium temperature. Add chicken and cook, turning, about 10 minutes or until brown on all sides. Reduce temperature to low. Cover and simmer 30 minutes. Add mushrooms and green pepper. Cover and cook about 3 minutes or until green pepper is tender crisp.
In a jar, make sauce by placing sherry, soy sauce, sugar and cornstarch; cover and shake to mix. Gradually pour sauce over chicken, stirring and simmer about 2 minutes or until clear and thick and fork can be inserted in chicken with ease. Serve with hot, fluffy rice. Makes 4 servings.
