3 cloves garlic, crushed
2 tsp. grated fresh ginger root
1/4 c. dry sherry
1 tbsp. low sodium soy sauce
2 tsp. dark sesame oil
1/2 c. defatted chicken broth
12 oz. boned, skinned, chicken, cubed
4 c. mixed raw vegetables
2 tsp. cornstarch
2 c. cooked rice
12 almonds, sliced & toasted

In glass bowl combine garlic, ginger root, sherry, soy sauce and sesame oil. Stir in chicken and marinate, covered in refrigerator at least 1 hour. Stir occasionally. In large wok or skillet, bring broth to a boil. Add vegetables such as sliced onions, sliced celery and green pepper strips. Cook and stir about 2 minutes. Add pea pods, and cook 1 more minute, then add bean sprouts and sliced mushrooms and cook 2 more minutes. Vegetables should be tender crisp.

Remove vegetables from skillet onto a heated plate. Keep warm. Add chicken with marinate to wok and cook, stirring over high heat 4 minutes, or until chicken is opaque. Return vegetables to skillet and stir to heat through. Using slotted spoon, lift chicken and vegetables from wok onto plate of hot rice. Stir cornstarch (dissolved in 1 tablespoon cold water) into liquid in wok and heat, stirring constantly until thickened. Pour over chicken and rice. Garnish with almonds. Makes 4 servings.