1 whole chicken breast
1/2 tsp. salt
Dash of pepper
1 c. bean sprouts
1 tbsp. oil
2 tbsp. oil
3 c. white rice, cooked
1 to 2 tbsp. soy sauce
2 garden onions, chopped
2 eggs
1 jar mushrooms

Remove bone and skin from chicken. Cut chicken in 1/4 inch pieces. Toss chicken in cornstarch, 1/2 teaspoon salt and dash of pepper. Rinse bean sprouts in cold water and drain. Heat wok until 1 or 2 bubbles of water skittle when sprinkled in wok. Add 1 tablespoon vegetable oil; rotate wok to coat sides. Add eggs; cook and stir until eggs are thickened throughout but still moist. Remove egg from wok. Add 2 tablespoons vegetable oil to wok; rotate to coat side. Add chicken. Stir fry until chicken turns white. Add bean sprouts, mushrooms and 1/2 teaspoon salt. Stir fry 1 minute. Remove from wok to strainer. Add 2 tablespoons vegetable oil to wok. Rotate to coat sides. Add rice, stir fry 1 minute. Stir in soy sauce and pepper. Add chicken mixture, egg and onion. Stir fry 30 seconds. Serve & enjoy.