1 c. long grain rice
2 chicken breasts, skinned and boned
2 tbsp. soy sauce
2 tsp. cornstarch
1/4 tsp. ground ginger
1/4 tsp. sugar
1/8 tsp. garlic powder
1 can mushrooms
4 green onions
Salad oil
1 c. pea pods

Prepare rice as directed on label. Keep warm. Meanwhile cut chicken into strips. In bowl mix chicken, soy sauce, cornstarch, ginger, sugar and garlic powder. Set aside.

In a 12 inch skillet or wok over medium high heat, heat 2 tablespoons oil. Cook mushrooms and onions, stirring quickly. Add chicken mixture, stirring frequently until chicken is tender. Add pea pods and heat through. Serve with rice.