3 tbsp. soy sauce
2 tbsp. dry sherry
1 tbsp. cornstarch
2 cloves garlic, minced
2 tbsp. extra light olive oil
2 whole boneless, skinless chicken breasts, thinly sliced
1/2 b. broccoli, cut into bite - size pieces
1 sm. onion, thinly sliced
1 carrot, pared and thinly sliced
1/4 c. water

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. Serve with rice.