4 tbsp. corn oil, divided
2 c. broccoli
1 c. carrots, sliced
1 c. celery, sliced
1/2 c. chopped almonds
1 can waterchestnuts
2 cloves garlic, minced
4 chicken breasts, boned, skinned and cut in strips
2 tbsp. soy sauce
2 tbsp. sherry
1 tsp. ginger
1/2 tsp. sugar
2 c. chicken broth
1 c. rice

In large skillet or Wok, heat 2 tablespoons oil over medium high heat. Add broccoli, carrots, celery, almonds and waterchestnuts. Stir fry 2 minutes until cooked, but crunchy. Remove vegetables. Add 2 tablespoons oil. Add chicken, stir fry 1 minute until chicken turns white. Add soy sauce, sherry, ginger and sugar. Stir fry 2 minutes. Remove chicken with slotted spoon; add broth to pan, bring to boil. Stir in rice; cover tightly; simmer for 20 minutes. Stir in vegetables and chicken.