4 tbsp. corn oil
2 c. broccoli flowerettes
1 c. matchstick carrots
1/2 c. coarsely chopped walnuts
2 lg. cloves garlic, minced
4 chicken breast halves, skinned, boned & cut into thin strips
2 tbsp. soy sauce
2 tbsp. dry sherry
1 tsp. grated ginger root
1/2 tsp. sugar
2 c. chicken broth
1/4 c. green onion, sliced
1 c. rice

In large skillet heat 2 tablespoons oil over medium high heat. Add broccoli, carrots, walnuts 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 green onion to skillet. Bring to boil. Stir in rice. Cover tightly and simmer 20 minutes. Stir in chicken and vegetable mixture. Remove from heat. Let stand covered about 5 minutes or until liquid is absorbed. Makes 4 servings.