2 tbsp. cornstarch
1/2 tsp. salt
2 whole boned/skinned chicken breasts, 1 inch cubes
3 tbsp. vegetable oil
2 green onions, diagonally sliced
1/4 lb. fresh mushrooms, sliced
1/2 tsp. garlic powder
1/4 tsp. ground ginger
1 tbsp. soy sauce
1 tbsp. dry sherry
1 can chicken broth
1 (7 oz.) pkg. frozen pea pods, thawed
Hot cooked rice

In a bowl combine 1 tbsp. cornstarch and salt. Place chicken in bowl and coat with mixture. Heat oil in a wok, add chicken and cook until slightly brown. Remove and set aside. Add onion, mushrooms, garlic and ginger, stirring occasionally, cook one minute.

In a small bowl combine soy sauce, sherry and 1 tbsp. cornstarch. Stir chicken broth into wok with vegetables. Add cornstarch mixture gradually, stirring constantly. Cook until mixture thickens, stir in pea pods; simmer 30 seconds. Stir in chicken. Cook a few minutes until thoroughly heated. Serve over cooked rice. Serves 4.

1 cup of bok choy (sliced) may be added to onion mushroom mixture for variety.