2 whole chicken breasts, skinned, boned and halved
2 tbsp. oil
3 tbsp. soy sauce
2 tbsp. dry sherry
1 tbsp. sugar
1/2 tsp. ginger
1/4 tsp. garlic powder
1/4 tsp. pepper
16 oz. frozen vegetables (broccoli and carrots)
1 sm. onion, cut in rings
1 tbsp. water
1 tbsp. corn starch
Hot cooked rice
1/3 c. salted peanuts

Cut chicken breast into 1/2 inch wide strips. In large skillet heat oil; stir- fry chicken 1 minute. In small bowl combine soy sauce, sherry, sugar, ginger, garlic powder and pepper. Pour over chicken; cook 2 minutes. Stir in frozen vegetables and onions; cover.

Simmer for 6 to 8 minutes or until vegetables are crisp tender, stirring once. In small bowl combine water and corn starch until smooth; gradually add to chicken. Stir until thickened. Serve over hot rice and top with peanuts.