4 tbsp. oil, divided
2 c. broccoli flowerets
1 c. matchstick carrot strips
1/2 c. coarsely chopped walnuts
2 lg. cloves garlic, minced
4 chicken breast halves, boned, skinned, cut into thin strips
2 tbsp. soy sauce
2 tbsp. dry sherry
1 tsp. ginger root, grated
1/2 tsp. sugar
2 c. chicken broth
1/4 c. sliced green onions
1 c. converted rice

In a large skillet, heat 2 tablespoons of oil over medium high heat. Add broccoli, carrots, walnuts and garlic. Stir fry 2 minutes. Remove vegetables. Add remaining oil to skillet. Add chicken; stir fry 1 minute or until chicken turns white. Add soy sauce, sherry, ginger and sugar. Stir fry 2 minutes. Remove chicken with slotted spoon. Add broth and green onion to skillet; bring to boil. Stir in rice, cover tightly and simmer 20 minutes. Stir in chicken and vegetable mixture. Remove from heat, let stand covered about 5 minutes or until all liquid is absorbed. Makes 4 servings.