Cook gingerroot, garlic and peppers in sotck over medium heat in a wok or large frying pan. Add chicken, stirring constantly cook 3-4 minutes; add snow peas, soy sauce, dry sherry and mushrooms. Continue cooking another 2-3 minutes. Combine cornstarch and cold water. Add to wok and cook until thickend. Add onions and heat through. Serve over brown rice.

Per serving without rice: Calories: 181 Protein: 27g Carbohydrates: 14g Fat: 3g Sodium: 253mg Cholesterol: 60mg

Adapted from Cooking for Good Health by Gloria Rose Isbn: 0-89529-577-6 Entered by Carolyn Shaw 3-95.