2 whole chicken breasts, skinned, cut & boned
3 tbsp. soy sauce
1/4 c. white wine
2 tsp. cornstarch
1/8 tsp. garlic powder
1/8 tsp. sugar
2 med. green peppers, cut into 1/4 inch strips
1/2 lb. mushrooms, sliced thinly
5 tbsp. salad oil
1/2 c. water
2 pitas

Cut chicken into 1/8 inch thick slices. In bowl, mix chicken, soy sauce, wine, cornstarch, garlic powder and sugar, set aside. In 12 inch skillet, over medium heat, in 2 tablespoons salad oil, cook green peppers and mushrooms, stirring quickly and frequently until tender- crisp, about 2 minutes. Put into bowl. In same skillet, over high heat, in 3 tablespoons hot salad oil, cook chicken, about 5 minutes. Return vegetables to skillet, add water. Heat to boiling, stirring constantly. Serve with pitas. 4 servings.