Moo Goo Gai Pan(Chinese Chicken and Mushrooms)

Skin and bone chicken breasts.

Slice across breasts into 1/8-inch slices.

In a medium bowl mix chicken, soy sauce, sherry, cornstarch, ginger, sugar and garlic powder.

Set aside.

Thinly slice mushrooms.

Cut each green onion crosswise into 3-inch pieces.

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).

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).

Return mushroom mixture to skillet and heat through.

Serve over rice.