SAUCE:

1 tbsp. sugar
2 tsp. cornstarch
3 tbsp. water
2 tbsp. soy sauce
2 tbsp. dry sherry or water

STIR-FRY:

3 tbsp. oil
3 tbsp. sliced fresh gingerroot
2 garlic cloves, sliced
1 lb. boneless, skinless chicken breasts, cut into 1/2 inch pieces
1 (9 oz.) pkg. Green Giant Harvest Fresh frozen cut broccoli, cooked, drained
2 c. hot cooked rice

In small bowl, combine all sauce ingredients; set aside. In large skillet or wok, combine oil, gingerroot and garlic. Cook over medium-high heat until ginger is lightly browned. Remove ginger and garlic from skillet; discard.

Add chicken to skillet; stir-fry 4 to 5 minutes or until chicken is no longer pink. Add sauce; cook and stir until mixture thickens. Add broccoli; cook until thoroughly heated. Serve over hot cooked rice. 4 (1 1/4 cup) servings.