2 whole lg. chicken breasts, skinless, boneless
2 tbsp. soy sauce
2 tbsp. cooking sherry
3 tsp. cornstarch
1/4 tsp. ginger
1/4 tsp. sugar
1/8 tsp. garlic powder
1 lb. sliced mushrooms (fresh)
3 green onions, sliced
Salad or peanut oil
1 can sliced water chestnuts, drained
1 c. frozen peas (or cut up broccoli)
Rice, cooked, keep warm

Cut breasts in half. Remove skin and bones. Hold knife in slanting position and slice across width of each half. Slice into 1/8" slices. Mix chicken with soy sauce, cornstarch, ginger, sugar, garlic and sherry; set aside.

In wok, medium heat, using 1/4 cup oil. Cook mushrooms and green onions until tender. Remove and place in bowl.

In wok add 3 tablespoons oil, cook chicken, stirring quickly until tender, 4 to 5 minutes. Leave in wok, add mushrooms, onions, water chestnuts, peas and heat thoroughly. Serve over rice.