1 c. regular long-grain rice
2 whole lg. chicken breasts
2 tbsp. soy sauce
2 tbsp. cooking or dry sherry
2 tsp. cornstarch
1 tsp. minced ginger root or 1/4 tsp. ground ginger
1/4 tsp. sugar
1/8 tsp. garlic powder
1 lb. medium mushrooms
4 green onions
Salad oil
1 c. frozen pas, thawed

About 30 minutes before serving: Prepare rice as label directs; keep warm. Meanwhile, cut each chicken breast lengthwise in half; remove skin and bones. Then, with knife held in slanting position almost parallel to the cutting surface, slice across width of each half into 1/8 inch thick slices. In medium bowl, mix chicken, soy sauce, sherry, cornstarch, ginger root, sugar, and garlic powder; set aside.

Thinly slice mushrooms; cut each green onion crosswise into 3 inch pieces. In 12 inch skillet or wok over medium high heat, in 1/4 cup hot salad oil; cook mushrooms and green onions, stirring quickly and frequently, until mushrooms are tender, about 2 minutes. With spoon, remove mushroom mixture to bowl.

In same skillet or wok over high heat in 3 more tablespoons hot salad oil, cook chicken mixture, stirring quickly and frequently, until chicken is tender, about 2 to 3 minutes. Return mushroom mixture to skillet; add peas; heat through. Serve with rice. Makes 4 servings.