1 c. rice
2 whole lg. chicken breasts
2 tbsp. soy sauce
2 tbsp. water
3 tsp. cornstarch
1 tsp. minced gingerroot or 1/4 tsp. ginger
1/4 tsp. sugar
1/8 tsp. garlic powder
1 lb. fresh mushrooms
4 green onions
1 c. frozen peas or 1 (8 oz.) pea pods
Salad oil

Prepare rice. Remove skin and bones from chicken. Slice thinly across width of meat. Mix soy sauce, water, ginger, sugar, cornstarch and garlic. Stir in chicken. Set aside.

Thinly slice mushrooms. Cut onion lengthwise in 3 inch pieces. In 12 inch skillet or wok in 2 tablespoons hot salad oil, cook vegetables about 2 minutes. Remove from wok pan.

In same skillet in 3 tablespoons hot oil cook chicken mixture about 3 minutes, stirring frequently, until tender. Add vegetables. Heat through. Serve over rice. 4 servings.