1/4 c. Karo syrup
2 tbsp. dry sherry
1 tbsp. soy sauce
1 tsp. hot pepper sauce
1 tsp. ground ginger
1 clove garlic, minced
2 whole chicken breasts, skinned, boned and cut in 1/4 inch strips
3 tbsp. vegetable oil
2 c. broccoli flowerets
1 med. yam, quartered and sliced very thin
1 tbsp. cornstarch
1/2 c. water
1/2 c. chopped walnuts

In large bowl, mix together first 6 ingredients. Add chicken and marinate 30 minutes.

In large skillet or wok, heat oil over medium-high heat. Add broccoli, stir fry 2 to 3 minutes or until tender crisp. Remove from skillet; add yams and stir fry until tender crisp. Remove.

Reserving marinade, add chicken to skillet, stir fry 2 to 3 minutes or until no longer pink. Stir in reserved marinade, broccoli and yams. Mix cornstarch and water until smooth. Add to skillet, stirring constantly. Bring to boil over medium heat. Cook about 1 minute. Stir in nuts.