3 chicken breasts, about 10 oz. each skinned & boned
6 tbsp. oil
1/2 lb. asparagus
1 bunch green onions, trimmed & sliced thin
1 can (4 oz.) sliced mushrooms
1 can condensed chicken broth
1 1/2 tsp. ground ginger
1 tsp. salt
1 tsp. sugar
1/4 tsp. garlic powder
1/3 c. dry sherry
2 tbsp. cornstarch
3 tbsp. soy sauce
4 c. cooked rice

Slice chicken in thin strips about 1 1/2 inches long. Heat 4 tablespoons oil in large frying pan or wok. Stir in chicken, saute stirring several times for about 4 minutes. Remove from pan to a bowl, keep warm. Break tough woody ends from asparagus, wash in cold water. Split each stalk lengthwise then cut 1 1/2 inch long.

Heat remaining 2 tablespoons in same pan. Stir in asparagus and onions, saute 3 minutes. Stir in chicken, mushrooms and liquid, chicken broth, ginger, salt, sugar and garlic; cover and simmer 3 minutes. Mix cornstarch, sherry and soy sauce until smooth; stir into mixture in pan. Cook, stirring constantly, until mixture thickens. Serve with rice.