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2 whole large chicken breasts
2 Tbsp. soy sauce
2 Tbsp. cooking or dry sherry
2 tsp. cornstarch
1/4 tsp. sugar
1/8 tsp. garlic powder
1 lb. medium sized mushrooms
4 green onions
1 c. frozen peas, thawed
salad oil

Cut each chicken breast lengthwise in half; remove skin
and bones. Then with knife held in slanting position, almost
parallel to the cutting surface, slice across width of each
half into 1/8-inch thick slices. In medium bowl mix chicken,
soy sauce, sherry, cornstarch, sugar and garlic powder; set
Thinly slice mushrooms, cut onions. In 12-inch skillet
or wok over medium heat in 1/4 cup hot salad oil, cook mush-
rooms and green onions, stirring quickly and frequently until
mushrooms are tender (about 2 minutes). With spoon remove
mushroom mixture to bowl.
In same skillet over high heat in 3 tablespoons more hot
salad oil cook chicken mixture, stirring quickly and frequently
until chicken is tender, about 2 to 3 minutes. Return mushroom
mixture to skillet; add peas; heat through. Serve with rice.
Makes 4 servings.

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