1/4 c. salad oil
3 boned chicken breasts
3 c. broccoli flowerettes and cauliflower
1 can mushrooms
1 c. chicken broth or bouillon
3 tbsp. dry sherry
1 tbsp. cornstarch
1 tbsp. soy sauce
1/2 tsp. Tabasco sauce
1/3 c. nuts

Fry cut up chicken breasts in salad oil. Remove it from the pan and put broccoli and cauliflower and mushrooms in the pan of oil.

In bowl, combine broth, sherry, cornstarch, soy sauce, and Tabasco. Pour over cooked vegetables and also add chicken. Cook until it thickens.

Add nuts.