3 tbsp. soy sauce
2 tbsp. dry sherry
1 tbsp. cornstarch
2 cloves garlic, minced
2 tbsp. olive oil
2 whole boneless skinless chicken breasts, thinly sliced
1/2 lb. broccoli, cut into bite size pieces
1 sm. onion, thinly sliced
1 carrot, pared & thinly sliced

Combine soy sauce, sherry, cornstarch, garlic and 1/4 cup water; set aside. In Wok or large skillet, stir fry chicken in hot oil 2 minutes, add vegetables; stir fry 4 minutes. Add soy sauce mixture; cook and stir until slightly thickened. Refrigerate leftovers. (Makes 4 servings). Serve over rice.