1/2 c. reduced-sodium soy sauce
1/4 c. dry sherry or low-sodium chicken broth
2 tbsp. cornstarch
2 cloves garlic, crushed
1-2 tsp. finely chopped fresh ginger root
1 1/2 lbs. skinless, boneless chicken breasts, cut into 1/2 inch strips
2 tbsp. vegetable oil
1 sm. head broccoli, cut into florets, about 4 c.
3 med. size carrots, peeled and cut into 1/4 inch slices, about 1 1/2 c.
1 med. onion, cut into 8 wedges
8 oz. fresh snow peas or one 6 oz. pkg. frozen, thawed
1 (7 1/2 oz.) jar baby corn, drained
1 c. roasted cashew nuts, about 4 oz.
1 tsp. hot chili oil (optional)
1 c. low-sodium chicken broth

In medium size bowl, stir soy sauce, sherry, cornstarch, garlic, and ginger root to mix well. Add chicken, tossing thoroughly to coat; refrigerate at least 20 minutes and up to 1 hour. Drain chicken, reserving marinade. In wok or large heavy skillet on medium high heat, heat 1 tablespoon vegetable oil; add chicken, cook about 4 minutes, stirring constantly until lightly browned and cooked through. Remove chicken to bowl; wipe out wok.

Add remaining 1 tablespoon oil to wok; heat over medium high heat. Add broccoli, carrots, and onion; cook 2-4 minutes, stirring constantly until vegetables are crisp-tender. Add snow peas and baby corn; cook and stir 1-2 minutes longer until vegetables are heated through. Return chicken and juices to skillet along with cashews, hot chili oil, reserved marinade, and chicken broth; cook, stirring constantly, until mixture boils and thickens, thoroughly coating chicken and vegetables. Remove from heat; serve over rice.

Makes 6-8 servings.