3 chicken breasts (skinned & boned)
4 tbsp. oil, divided
2 c. fresh mushrooms, sliced
6 green onions, chopped
8 oz. sliced water chestnuts
1 pkg. pea pods
1 1/2 tsp. cornstarch
1/4 c. water
1/4 c. soy sauce
4 c. cooked rice

Cut chicken into strips and set aside. Heat 2 tablespoons oil on medium-high in wok. Stir fry chicken until lightly brown and remove from wok. Add remaining oil, heat and stir fry mushrooms, onions, water chestnuts and pea pods until tender but crisp. Add chicken to vegetables.

Combine cornstarch with water and soy sauce. Mix well and add to chicken and vegetable mixture. Allow to simmer until slightly thickened. Serve over the rice. Makes 6-8 servings.