Vegetables:

2 c. broccoli flowerets
2 c. cauliflowerets
2 c. carrots, diced
2 c. sliced onions
1/2 c. bell pepper, coarsely chopped
1/4 c. water chestnuts, sliced
1 c. pecans or walnuts, chopped (optional)

Sauce:

6 tbsp. soy sauce
2 tbsp. dry cooking sherry
4 tsp. cornstarch
2 tsp. ginger
1 tsp. sugar
1/2 tsp. salt
1/4 tsp. red pepper
1 to 2 c. water

Start cooking rice following package directions.

Mix sauce ingredients together; set aside (start with 1 cup water and add enough water when adding to chicken to allow plenty of sauce; no more than 2 cups water).

Pour 1 tablespoon olive oil into preheated wok. Cook each batch of vegetables approximately 2 minutes or until tender-crisp. Cook pecans and water chestnuts approximately 2 minutes, also. Add olive oil as necessary between batches of vegetables. Set cooked vegetables aside while you cook chicken.

Cook chicken in 2 to 3 batches for 2 to 4 minutes each (no pink on outside). Return all cooked chicken to wok. Add sauce to chicken in wok and allow to thicken while stirring. Add vegetables, pecans and water chestnuts. Stir and simmer for 10 to 15 minutes. Serve over rice.

Variation: For 2 servings, use half the vegetables and half the amount of soy sauce, cornstarch, ginger and water in the sauce.

Helpful Hint: Cutting vegetables is the most time consuming task. Plan ahead and cut up veggies and chicken the night before. You may also use frozen stir-fry veggies of your choice and just add the chicken and sauce.