4 tbsp. olive oil
2 c. broccoli flowerets
1 c. matchstick carrots
1/2 c. chopped walnuts
2 cloves garlic
4 chicken breast halves, boned, skinned, cut into thin strips
2 tbsp. soy sauce
2 tbsp. cooking sherry
1 tsp. ginger
1/2 tsp. sugar
2 c. chicken broth

In large skillet, heat 2 tablespoons oil over medium-high heat. Add vegetables, nuts and garlic. Stir fry 2 minutes. Remove vegetables. Add remaining 2 tablespoons oil to skillet. Add chicken; stir fry 1 minute or until chicken turns white. Add soy sauce, sherry, ginger and sugar; stir fry 2 minutes. Remove chicken with slotted spoon. Add broth and bring to boil. Stir in rice.

Cover skillet tightly and simmer 20 minutes. Add chicken and vegetables. Remove from heat. Let stand, covered, about 5 minutes or until all liquid is absorbed and chicken mixture is warmed.