3 chicken breasts, skinned & boned
4 lg. carrots
1/2 sm. green bell pepper
1/2 sm. red bell pepper
2 1/2 c. cooked rice
2 cans mushrooms
2 tbsp. soy sauce
2 tbsp. sugar
Dash of ginger
1 1/2 tbsp. cooking oil

Cut chicken into small strips for stir frying. Place in a bowl with soy sauce, sugar and ginger. Let marinate 1 hour. Cut carrots and peppers into thin strips. Place oil in skillet at high heat and stir fry chicken until tender. Add vegetables and mushrooms. Continue stir frying until vegetables are tender. Add a little more soy sauce and ginger if desired. Serve over cooked rice. Serves 4.