2 whole lg. chicken breasts
2 tbsp. soy sauce
2 tbsp. sherry or wine
2 tsp. cornstarch
1 tsp. minced ginger root
1/4 tsp. sugar
1/8 tsp. garlic powder
1 lb. mushrooms
4 green onions
Salad oil
1 c. frozen peas, thawed

Skin and bone chicken breasts. Slice across width of each half into 1/8 inch thick slices with knife held at a slant.

In medium bowl, combine chicken, soy sauce, sherry, cornstarch, ginger root, sugar and garlic powder; set aside. Thinly slice mushrooms; cut each onion into 3-inch pieces.

In 12-inch skillet or wok over medium-high heat, in 1/4 cup salad oil, cook mushrooms and green onions, stirring frequently until mushrooms are tender, about 2 minutes. Remove mushroom mixture to bowl.