4 tbsp. cooking oil
2 c. broccoli (mostly flowerets)
1 c. matchstick carrot strips
1/2 c. coarsely chopped walnuts
2 lg. cloves garlic, minced
4 skinless, boneless breast of chicken (cut into thin strips)
2 tbsp. soy sauce
2 tbsp. dry sherry
1 tsp. grated gingerroot
1 tbsp. sugar
2 c. chicken broth
1 c. uncooked rice

In a large skillet, heat 2 tablespoons oil over medium-high heat. Add broccoli, carrots, walnuts and garlic; stir fry 5 minutes to 8 minutes.

Remove vegetables. Add remaining 2 tablespoons oil to skillet. Add chicken; stir fry 2-5 minutes or until chicken turns white. Add soy sauce, sherry, ginger and sugar. Stir fry 2 minutes. Remove chicken with slotted spoon. Add broth, bring to boil, stir in rice. Cover and simmer 20 minutes. Stir in chicken and vegetable mixture, remove from heat. We often double all ingredients except meat and cut meat into diced pieces.