3 TBSP cooking oil
2 TBSP onion, chopped
2 cups fresh Shitake mushrooms, sliced
1/2 lb boneless, skinless chicken breast, cut into strips
8 oz snow peas or sugar snap peas
2 TBSP soy sauce
Heat oil in a large skillet or wok. Add onion and mushrooms and saute about 2 or 3 minutes or until onion is soft and mushrooms are softened, but not brown. Remove from skillet and set aside. Add chicken to the skillet and stir fry until it loses its color. Stir in peas and cook until the color changes. Stir back in the mushroom/onion mixture and the soy sauce. Stir until all ingredients are hot through. Serve over rice.
If you wish, you may stir 1 TBSP cornstarch into 2 or 3 TBSP water and stir into the mixture with the mushrooms and soy sauce stirring until the liquids are thickened.