Stir-Fried Chicken & Rice

• 4 Tbsp. corn oil, divided
• 2 c. broccoli flowerets
• 1 c. matchstick carrot strips
• 1/2 c. chopped walnuts
• 2 large cloves garlic, minced
• 4 chicken breast halves, boned, skinned, and cut into 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. uncooked rice

1. In a large skillet, heat 2 Tbsp. of the corn oil over medium-high heat.
2. Add broccoli, carrots, walnuts and garlic. Stir fry 2 minutes.
3. Remove vegetables.
4. Add remaining 2 Tbsp. corn oil to skillet.
5. Add chicken and stir fry 1 minute or until chicken turns white.
6. Add soy sauce, sherry, ginger and sugar; stir fry for 2 minutes.
7. Remove chicken with slotted spoon.
8. Add broth and green onion to skillet; bring to a boil.
9. Stir in rice and vegetable mixture.
10. Remove from heat and let stand and cover about 5 minutes or until all liquid is absorbed.
11. Makes 4 servings.

corn oil, broccoli flowerets, matchstick carrot, walnuts, garlic, chicken, soy sauce, sherry, ginger root, sugar, chicken broth, green onion, rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=69184 (may not work)