1 lb. boneless chicken
1 tbsp. cornstarch
1 tbsp. dry white sherry
1 tbsp. soy sauce
1 to 2 green peppers
8 oz. mushrooms (fresh)
4 green onions
2 slices fresh ginger
Vegetable oil

Marinade: cornstarch, dry white sherry and soy sauce. Cut chicken into 1/2 inch cubes. Marinade by tossing with the cornstarch, then add the sherry and soy sauce. Allow to stand 15 minutes (refrigerate if more than 30 minutes). Cut mushrooms in quarters and peppers into cubes. Put aside. Cut green onions into 1 inch lengths, green part included. Heat skillet or wok. Add 2 tablespoons oil. Heat until very hot, but not smoking. Stir chicken in marinade, then add to oil and stir fry until chicken turns white. Remove chicken and set aside.

Add 1 tablespoon of oil to skillet. When hot, stir fry ginger briefly. Add mushrooms and peppers. Stir fry about 45 seconds. Add green onions. Mix together. Add 1/2 teaspoon salt and 1 tablespoon soy sauce. Return chicken to skillet. Stir fry until chicken is heated through. Place in serving dish. Serve with white rice.