1/4 c. soy sauce
1 1/2 tbsp. dry sherry
3/4 tsp. ground ginger
1 1/2 lb. boneless chicken breasts, cut into 1" pieces
1 lb. broccoli, peeled
7 tbsp. oil
1/2 c. sliced green onions
1 lg. clove garlic, crushed
1 1/2 c. coarsely chopped cashews or walnuts

Mix soy sauce, sherry, ginger and chicken in a small bowl. Let stand 10 minutes.

Meanwhile, cuts flowerets off broccoli and reserve. Cut tough ends of stalks. Diagonally slice stalks into quarter-inch thick slices. Steam over boiling water 3-4 minutes until crisp tender. Drain; rinse under cold water.

Heat 4 tablespoons oil in wok or large skillet. Add green onions, garlic and nuts; cook and stir 3 minutes. Put in small bowl. Heat remaining oil in wok. Add chicken mixture; stir fry until chicken is opaque, about 6 minutes. Stir in nut mixture, broccoli flowerets and stalks; cook and toss until hot. Serve over rice.