3 chicken breasts, boned and skinned
2 tbsp. soy sauce
2 tbsp. cooking or dry cherry
2 tsp. cornstarch
1/4 tsp. ground ginger
1/4 tsp. sugar
1/8 tsp. garlic powder
1 lb. fresh, med. sized mushrooms
1 bunch green onions
Salad oil
1 c. frozen peas, thawed

Cut chicken breasts lengthwise in half. With knife held in slanting position, slice across width of each half into 1/8 thick slices. In medium bowl, mix chicken, soy sauce, sherry, cornstarch, ginger, sugar, and garlic powder; set aside.

Thinly slice mushrooms; cut each green onion into 3 inch pieces. In large 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 slotted spoon, remove mushrooms and onions 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 2-3 minutes. Return mushroom mixture to skillet; add peas, heat through. Serve with rice.