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4 Tbsp. corn oil
2 c. broccoli flowerets
1 c. matchstick carrot strips
1/2 c. coarsely chopped
2 large cloves garlic
1/4 c. sliced green onion
1 c. rice
4 chicken breast halves,
boned, skinned and cut in
thin strips
2 Tbsp. soy sauce
2 Tbsp. dry sherry
1 tsp. ginger root, grated
1/2 tsp. sugar
2 c. chicken broth

In large skillet, heat 2 tablespoons oil over medium- 
high heat. Add broccoli, carrots, walnuts and garlic; stir-fry
2 minutes. Remove vegetables. Add remaining 2 tablespoons 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
until liquid is absorbed, about 5 minutes.

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