2 tsp. cornstarch
2 chicken breasts
1 tsp. dry sherry
1 1/2 tsp. salt
4 oz. mushrooms, sliced
1 c. frozen peas
2 slices ginger root or 1 clove crushed garlic
4 tbsp. cooking oil
1/2 c. water

1. Bone and skin chicken breast. Trim off membrane and fat cut into thin slices.

2. Mix chicken with mixture of sherry, 1 teaspoon salt and 1 teaspoon cornstarch.

3. Mix remaining 1 teaspoon cornstarch with 1/4 cup water.

4. Put oil in hot cast iron skillet over medium high heat, add either ginger slices or crushed garlic. Remove when brown.

5. Add chicken, stirring constantly about 2 minutes or until chicken meat turns white, drain the chicken in a colander.

6. Return oil to the skillet over medium heat, add the remaining 1/2 teaspoon salt and the mushrooms, stirring until they are tender and done.

7. Add the peas and heat before stirring in the water-cornstarch mixture and cooked chicken meat. Serve over rice.