1 pkg. chicken tenders
3 tbsp. soy sauce
1/8 tsp. sugar
2 tsp. cornstarch
1/8 tsp. garlic powder
2 med. green peppers
1/2 lb. mushrooms
1/2 c. water

Mix first 5 ingredients in a bowl. Set aside. Cook peppers and mushrooms until tender and remove from skillet. Pour first 5 ingredients in skillet and cook on high, scraping bottom of skillet while it's cooking.

Thicken sauce by adding water while scraping bottom of pan. Put peppers and mushrooms back in skillet and heat. Serve in pita bread for a sandwich or over rice for dinner.