6 chicken breast halves
1/4 c. plus 1 tbsp. soy sauce
1 (4 oz.) can sliced mushrooms, undrained
1 lg. onion, chopped
1 tsp. cornstarch
1/2 tsp. sugar
2 sm. green peppers, cut into strips
3 c. rice

Cut chicken into 1 1/2 inch pieces, coat skillet or work with Crisco; heat to high 325 degrees for 1 to 2 minutes. Add chicken and soy sauce. Stir fry 3 to 4 minutes. Remove chicken. Drain mushrooms, set liquid aside. Add onions and peppers to the mushroom in stir-fry for 4 minutes. Return chicken to wok and stir in the mushroom liquid, cornstarch and sugar. Mix well on low heat. Simmer 2 to 3 minutes until thickened. Serve with rice.