4 tbsp. oil
2 c. broccoli flowerets
1 c. matchstick carrots
1/2 c. chopped walnuts
2 lg. cloves garlic, minced
4 chicken breast halves, boned, skinned, cut into thin strips
2 tbsp. soy sauce
2 tbsp. dry sherry
1 tsp. ground ginger
1/2 tsp. sugar
2 c. chicken broth
1/4 c. onion, chopped
1 c. rice

In large skillet, heat 2 tablespoons of 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 more. Remove chicken with slotted spoon.

Add broth and 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.