2 or 3 whole lg. chicken breasts
2 tbsp. soy sauce
2 tbsp. sherry
2 tsp. cornstarch
1 tsp. minced ginger root or 1/4 tsp. ground ginger
1/4 tsp. sugar
1/8 tsp. garlic powder
1 lb. med. mushrooms
4 green onions
1/4 c. oil
1 c. frozen peas (if desired)

Remove skin and bones from chicken breasts. Cut each half into 1/8 inch slices. In a medium bowl mix chicken, soy sauce, sherry, cornstarch, ginger, sugar and garlic powder; set aside. Thinly slice mushrooms. Cut each green onion crosswise into 3 inch pieces. In a 2 inch skillet or wok over medium high heat, using 1/4 cup oil, cook mushrooms and green onion, stirring quickly and frequently, until mushrooms are tender, about 2 minutes. Remove mushroom mixture to a bowl. In same skillet or wok, over high heat, using 3 more tablespoons oil, cook chicken mixture, stirring quickly until chicken is tender, about 2-3 minutes. Add mushroom mixture and peas, heat through. Serve with rice. Makes 4 servings.