3 tbsp. soy sauce
2 tbsp. dry sherry
1 tbsp. cornstarch
2 cloves garlic, minced
2 tbsp. olive oil
2 whole boneless chicken breasts, thinly sliced
1/2 lb. broccoli, cut into bite size pieces
1 onion, thinly sliced
2 carrots, pared and thinly sliced
1 squash, thinly sliced
1 (8 oz.) can sliced mushrooms

Combine soy sauce, sherry, cornstarch, garlic, and 1/4 cup water; set aside. In wok or large skillet, stir fry chicken in hot oil 3 minutes. Add vegetables; stir fry 5 minutes. Add soy sauce mixture; cook and stir until slightly thickened.