1 1/2 lbs. boneless chicken breast
6 tbsp. vegetable or peanut oil
1/2 lb. thin asparagus
1 bunch green onions
1/2 lb. fresh mushrooms
1 can condensed chicken broth
1 1/2 tsp. ground ginger
1/2 tsp. salt, optional
1/2 tsp. garlic powder
2 tbsp. cornstarch
1/3 c. dry sherry
3 tbsp. soy sauce

Slice chicken in thin strips about 1 1/2 inches long. Very easy if partially frozen. In wok (or large skillet) heat 4 tablespoons oil and saute chicken (until it turns white). Remove to bowl.

Slice mushrooms. Cut scallions into 1 1/2 inch pieces. Wash asparagus remove ends, cut into 1 1/2 inch pieces.

Heat remaining oil in pan. Add vegetables, stir for 2 minutes. Add chicken. Chicken broth, ginger, salt and garlic powder. Simmer 5 minutes. Mix cornstarch, sherry and soy sauce in cup until smooth. Stir mixture into pan. Cook, stirring constantly until mixture thickens and boils. Serve over rice.