1 c. long grain rice
2 chicken breasts
2 tsp. cornstarch
1/4 tsp. sugar
1 lb. mushrooms
1 c. frozen green peas, thawed
1 can sliced water chestnuts
2 tbsp. cooking sherry
2 tbsp. soy sauce
1/4 tsp. ground ginger
1/8 tsp. garlic powder
4 scallions
1 can bamboo shoots
Prepare rice - keep warm

Cut chicken breasts into bite sized pieces. Mix soy sauce, sherry, cornstarch, ginger, sugar and garlic powder into deep bowl. Place chicken pieces in and turn to coat. Allow a few minutes to marinate.

Slice mushrooms and cut scallions into 2-3 inch pieces. Heat small amount of oil (enough to cover surface) in skillet and place mushrooms and scallions in heated oil and mix quickly until vegetables are softened.

Remove with slotted spoon. In same skillet (add a bit more of oil if necessary) place chicken pieces in mix and toss rapidly until softened and done (a few minutes). Return mushroom and scallion mix to skillet. Add peas, water chestnuts and scallions and mix all together. Serve over white rice. Delish!!