Stir-Fried Chicken With Mushrooms(Moo Goo Gai Pan)

• 1 c. long grain rice
• 2 large skinless chicken breasts (1 1/2 lb.)
• 3 Tbsp. soy sauce
• 3 Tbsp. dry sherry
• 1 Tbsp. cornstarch
• 1 tsp. minced ginger root or 1/4 tsp. ground ginger
• 1/4 tsp. sugar
• 1/8 tsp. garlic powder
• 1 lb. medium mushrooms
• 4 green onions
• 6 Tbsp. salad oil
• 1 c. frozen peas

1. Prepare rice as label directs.
2. Keep warm. Cut breasts in 1/4-inch strips on diagonal with knife almost parallel to cutting board.
3. In medium bowl, mix chicken, soy sauce, sherry, cornstarch, ginger root, sugar and garlic powder.
4. Set aside. Thinly slice mushrooms. Cut scallions into 3-inch pieces.
5. In a large skillet or wok over medium heat in 4 tablespoons oil, cook mushrooms and scallions until tender, 2 minutes.
6. Remove to bowl. Add 2 tablespoons oil to wok and over high heat, add chicken mixture and cook, stirring constantly, until tender, 2 to 3 minutes. Return mushroom mixture to wok. Add peas and heat through. Serve with rice.
7. Makes 4 servings.

long grain rice, chicken breasts, soy sauce, sherry, cornstarch, ginger root, sugar, garlic powder, mushrooms, green onions, salad oil, frozen peas

Taken from www.cookbooks.com/Recipe-Details.aspx?id=719403 (may not work)