1 whole chicken breast, skinned, boned and cut into 1/4 inch pieces
1/2 tsp. salt
1/8 tsp. white pepper
2 tsp. cornstarch
2 tbsp. oil
1 thin sliced fresh ginger root, minced
1 c. sm. button mushrooms
1/2 green pepper, seeded and cut into 1 1/2 inch slices
2 tsp. cornstarch, dissolved in 2 tbsp. chicken broth

Mix salt, pepper and cornstarch. Add cubed chicken and toss to coat. Heat oil in wok until very hot. Add ginger root and stir fry 1/2 minute. Add chicken and fry until all traces of red are gone. Remove chicken from pan. Add mushrooms and green pepper and stir fry 1 1/2 minutes. Return chicken to pan; add cornstarch mixture and stir until thickened. Serve immediately.