1/4 tsp. ginger
1/4 c. soy sauce
1/2 c. water
Mushrooms (optional)
1/4 tsp. garlic powder
1 1/2 tsp. cornstarch
Chopped suey vegetables
Water chestnuts (optional)

Skin chicken and boil until done. Cut into chunk and brown without grease. (Use Pam in skillet.) Add liquids and bring to a boil. Cook for 10 minutes on low heat. Add mushrooms or water chestnuts if using. Heat chopped suey vegetables and serve over rice or chow mein noodles. Pour chicken over vegetables.