4 tbsp. Mazola corn oil, divided
2 c. broccoli flowerets
1 c. match stick carrots
1/2 c. coarsely cut 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. grated ginger root
1/2 tsp. sugar
2 c. chicken broth
1/4 c. sliced green onion
1 c. Uncle Bens rice

In large skillet heat 2 tablespoon of the oil over heat. Add broccoli, carrots, walnuts and garlic; stir fry 2 minutes. Remove vegetables and add 2 tablespoons oil. Add chicken. Stir fry 1 minute or until chicken turns white. Add sherry, ginger and sugar, stir fry 2 minutes.

Remove chicken with slotted spoon. Add broth and green onion to skillet, bring to a 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. Yield 4 servings.