6 chicken breast halves (approximately 3 lbs., skinned and boned
Vegetable cooking spray
1/4 c. plus 1 tbsp. soy sauce
1 (4 oz.) can sliced mushrooms, undrained
1 lg. onion, coarsely chopped
1 can chicken broth
2 sm. green peppers, cut into 1-inch strips
1 tsp. cornstarch
1/2 tsp. sugar
1/8 tsp. red pepper
3 c. rice, cooked

Cut chicken breasts into 1 1/2 inch pieces; set aside.

Coat wok or skillet well with cooking spray; allow to heat at medium high, 325 degrees, for 1 to 2 minutes. Add chicken and soy sauce; stir-fry 3 to 4 minutes or until lightly browned. Remove chicken from wok, reserving the pan drippings; set aside. Drain mushrooms, reserving the liquid; set aside.

Add onion and green pepper to wok; stir-fry 4 minutes or until vegetables are crisp tender. Return chicken to wok. Stir in mushrooms.

Combine reserved mushroom liquid, cornstarch, sugar and red pepper; mix well. Pour over chicken and vegetables, stirring well. Reduce heat to low, 225 degrees; simmer 2 to 3 minutes or until slightly thickened. Serve over rice. Yields: 6 servings.