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2 whole chicken breasts, boned and skinned
2 tomatoes, cut in pieces (1/2 inch)
1 green pepper, cut in pieces (1/2 inch)
2 tbsp. oil
Mushrooms (optional)


1/4 c. corn syrup
2 tbsp. soy sauce
1/2 c. water
1 tbsp. corn starch
1/4 tsp. ground ginger
Pinch garlic powder
2 tbsp. sherry (optional)

Mix together


Heat oil in large skillet. Add chicken cut in 1/2 inch pieces and cook for 3 minutes. Stir occasionally. Stir in tomatoes and green pepper. Add sauce, mix, bring to boil, stirring constantly. Continue to boil for 1 minute. Mixture thickens because of corn starch. Serve over cooked rice Serves 4.

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