3 tbsp. vegetable oil
1 c. sliced mushrooms
Pea pods (as many as you like)
1 tsp. cornstarch
1/4 tsp. ground ginger
3 chicken breasts, skinned, boned and cut into 1 inch pieces
1 tbsp. soy sauce
1 can waterchestnuts
4 green onions with tops, cut in 1 inch pieces
1/2 tsp. salt
1/8 tsp. white pepper

In wok, add 1 tablespoon oil. Set heat at 350 degrees. When hot, add vegetables, stir fry 2 minutes. Remove. In small cup mix together dry ingredients and set aside. In wok, add 2 tablespoons oil. Add chicken and cornstarch mixture. Stir fry until chicken turns white, stir in vegetables and soy sauce. Fry until hot. Serve over rice.