2 whole chicken breasts, boned & skinned (1 lb.)
1/4 lb. fresh mushrooms
1 can (10 1/2 oz.) condensed chicken broth
8 oz. bean sprouts
1 tsp. fresh ginger root, chopped
1 lg. onion
1 carrot
1/2 tsp. salt
2 tbsp. soy sauce
1/4 lb. fresh spinach
1/4 c. sherry
1/2 tsp. ground ginger
2 tbsp. salad oil or butter
2 tbsp. cornstarch
Dash of pepper

Slice chicken breasts into 1/2 thick julienne strips. Heat butter (oil) in large skillet. Saute chicken until golden all over. Wash and slice onion and mushrooms, pare carrot and cut into julienne strips. Add the mushrooms and onions to chicken. Saute until golden.

Add carrots, along with undiluted chicken broth, soy sauce, sherry, chopped ginger root, salt, ground ginger and pepper. Cover and simmer 15 minutes.

Wash spinach. Remove stems. Add spinach and bean sprouts to chicken mixture. Simmer covered for 5 minutes. Stir cornstarch into sherry. Add to chicken mixture. Cook, stirring until thickened. Serve with rice and additional soy sauce.