WALNUT BROCCOLI CHICKEN<o:p></o:p>

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3(5)* tbsp vegetable oil, divided<o:p></o:p>

2 tbsp dry sherry (optional) or water<o:p></o:p>

5 tsp soy sauce, divided<o:p></o:p>

3 tsp cornstarch, divided<o:p></o:p>

1 lb boneless, skinless chicken breasts cut in bite-size (1-inch) pieces<o:p></o:p>

½ c chicken broth<o:p></o:p>

1 tsp grated fresh ginger<o:p></o:p>

3-4 small dry red hot chilis, broken and most seeds removed<o:p></o:p>

1 large clove garlic, minced<o:p></o:p>

1 med onion cut in 1 inch pieces<o:p></o:p>

1 bell pepper cut in one inch pieces (red or yellow pepper is pretty but green tastes the same)<o:p></o:p>

½ - 1 lb broccoli cit into bite size pieces<o:p></o:p>

½ c broken walnuts<o:p></o:p>

Hot cooked rice<o:p></o:p>

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Mix 2 tsp soy sauce, 1 tsp cornstarch, 1 tbsp sherry or water.  Add chicken, stir to coat then stir in 1 tbsp oil.  Cover and let marinade 30 minutes.<o:p></o:p>

Mix chicken broth, 3 tsp soy sauce, 2 tsp cornstarch, and 1 tbsp sherry.  Set aside.<o:p></o:p>

Heat 1(2)* tbsp oil in wok until hot but not smoking.  Add garlic, chilis, ginger.  Swirl once.  Add chicken and stir-fry until chicken is opaque.  Remove chicken from wok.  Add remaining oil to wok.  Stir-fry onion and bell pepper until translucent.  Add broccoli and stir-fry until tender-crisp.  (Add water by tbsp {1-3} if wok becomes dry while cooking vegetables or if you prefer vegetables more tender than crisp.)  Return chicken to wok.  Stir cooking sauce (chicken broth mixture) and add to wok.  Cook until thickened, stirring constantly.  Remove from heat.  Stir in walnuts.  Serve over hot rice.<o:p></o:p>

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*Can use less oil in wok than in skillet.  3 tbsp in wok, 5 tbsp in skillet.<o:p></o:p>

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Makes 3-6 servings depending on amount of broccoli used and size of servings.<o:p></o:p>

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Reheats well.  Not as pretty but just as tasty.<o:p></o:p>