2 whole lg. skinless chicken breasts
2 tbsp. low sodium soy sauce
2 tbsp. dry sherry
2 tsp. cornstarch
1 tsp. minced ginger root
1/4 tsp. sugar
1/8 tsp. garlic powder
4 green onions
Salad oil

1. Cut chicken in thin strips.

2. Cut each onion crosswise into 3 inch pieces.

3. Mix soy sauce, sherry, ginger, cornstarch, sugar and garlic powder.

4. Marinate chicken pieces.

5. Heat in wok or 12 inch skillet. 1/4 cup salad oil. (Preferably Canola - can use less oil in non-stick skillet.)

6. Cook onions stirring quickly about 2 minutes.

7. In same skillet cook chicken mixture stirring quickly and frequently until chicken is tender, about 2-3 minutes. Serve with rice. 4 servings.