4 tbsp. oil, divided
2 c. fresh broccoli flowerettes
1 c. match stick carrot strips
1/2 c. coarsely chopped walnuts (optional)
2 lg. garlic cloves, minced
4 chicken breast halves, cut into thin strips
2 tbsp. soy sauce
2 tbsp. dry sherry
1 tsp. grated fresh ginger
1/2 tsp. sugar
2 c. chicken broth
1/4 c. sliced green onion
1 c. rice

In large skillet, heat 2 tablespoons oil over medium high heat. Add broccoli, carrots, walnuts, and garlic. Stir fry for 2 minutes. Remove vegetables. Add remaining 2 tablespoons oil to skillet. Add chicken stir fry for 1 minute or until chicken turns white. Add soy sauce, sherry, ginger, and sugar. Stir fry for 2 minutes. Remove chicken with slotted spoon. Add broth and green onion to skillet; bring to boil. Stir in rice; cover tightly and simmer for 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 to 6 servings.