Chicken and Peppers Skillet

Ingredients

• 4 large skinless chicken breasts
• 3 tablespoons soy sauce
• 1 tablespoon cooking sherry
• 2 teaspoons cornstarch
• 1/8 teaspoon garlic powder
• 1/8 teaspoon sugar
• 2 medium green or red peppers
• 1/2 lb. mushrooms, cleaned
• cooking oil
• 1/2 cup water

Directions

1. With a knife at a slanted position, cut chicken breast into 1/8'' thick slices. In a medium bowl, mix the chicken, soy sauce, sherry, cornstarch, garlic powder and sugar; set aside.
2. Cut peppers into 1/4'' wide strips. Thinly slice mushrooms. In a large skillet over medium high heat, in 2 tablespoons hot oil, cook peppers and mushrooms, stirring quickly and frequently, until vegetables are tender-crisp, about 2 minutes. Remove vegetables to a bowl.
3. In the same skillet over high heat, add 3 tablespoons of cooking oil. Cook chicken mixture, again stirring quickly and frequently, until chicken is tender, about 5 minutes.
4. Return vegetables to skillet. Add water; heat to boiling, stirring to loosen brown bits from bottom of skillet.