3 tbsp. soy sauce
2 tbsp. dry sherry
1 tbsp. cornstarch
2 cloves garlic, minced
2 tbsp. olive oil
2 whole breasts, skinless (sliced)
1 sm. onion, thinly sliced
1 carrot, pared & thin sliced
1/4 c. water
1/2 c. broccoli, cut in bite-size pieces

Combine soy sauce, sherry, cornstarch, garlic and 1/4 cup water; set aside.

In wok or large skillet stir fry chicken in hot oil 3-4 minutes. Add vegetables; stir fry 4 minutes. Add soy sauce mixture; cook and stir until slightly thickened. Makes 4 servings. Serve over rice or low mein.