1 c. long grain rice
3 lg. chicken breasts
2 tbsp. cooking sherry
2 tbsp. soy sauce
2 tsp. cornstarch
1/2 tsp. each ginger, sugar, and garlic
1 lb. mushrooms
1/2 c. onion
1/8 c. butter

In medium bowl, mix soy sauce, chicken, sherry, cornstarch, ginger, sugar, and garlic powder. Set aside. Thinly slice onion. Heat butter in 12 inch skillet over medium heat. Cook mushroom and onion, stirring frequently, until tender. Remove from pan. Over high heat, cook chicken mixture until tender. Return mushroom mixture to skillet and heat. Serves 4.