2 lg. whole chicken breasts, skinless
2 tbsp. soy sauce
2 tsp. cornstarch
1/4 tsp. sugar
4 green onions
1 lb. mushrooms
1 c. frozen peas or pea pods, thawed
2 tbsp. dry sherry
1/4 tsp. ground ginger
1/8 tsp. garlic powder

Cut each breast lengthwise in half. Thinly slice across width of each half into 1/2 inch slices. In bowl, mix chicken, soy sauce, sherry, cornstarch, ginger, sugar and garlic. Set aside. Thinly slice mushrooms; cut each onion crosswise in 3 inch pieces. In wok or large skillet, on medium/high heat, in 1/4 cup of oil, cook mushrooms and onions, stirring quickly until mushrooms are tender, about 2 minutes. Remove to a bowl. In same wok, over high heat, in 3 more tablespoons of oil, cook chicken mixture, stirring quickly, until chicken is tender, 2 to 3 minutes. Return mushroom mixture to wok, add peas or pods. Serve with rice.