Moo Goo Gai Pan(Chinese Chicken And Mushrooms)

• 2 whole chicken breasts
• 2 Tbsp. soy sauce
• 2 tsp. cornstarch
• 1/4 tsp. sugar
• 1 lb. medium mushrooms
• salad oil
• 2 Tbsp. dry sherry or cooking sherry
• 1/4 tsp. ground ginger
• 1/8 tsp. garlic powder
• 4 green onions

1. Skin and bone chicken breasts.
2. Slice across breasts into 1/8-inch slices.
3. In a medium bowl mix chicken, soy sauce, sherry, cornstarch, ginger, sugar and garlic powder.
4. Set aside.
5. Thinly slice mushrooms.
6. Cut each green onion crosswise into 3-inch pieces.
7. In a 12-inch skillet or wok over medium-high heat in 1/4 cup hot salad oil, cook mushrooms and green onions, stirring quickly and frequently until mushrooms are tender (about 2 minutes).
8. With a slotted spoon, remove mushroom mixture to bowl. In same skillet or wok, over high heat, in 3 tablespoons hot salad oil, cook chicken mixture, stirring frequently and quickly, until chicken is tender (about 2 or 3 minutes).
9. Return mushroom mixture to skillet and heat through.
10. Serve over rice.

chicken breasts, soy sauce, cornstarch, sugar, mushrooms, salad oil, sherry, ground ginger, garlic powder, green onions

Taken from www.cookbooks.com/Recipe-Details.aspx?id=602851 (may not work)