Instructions: 8% Fat

1. Cut chicken into one inch strips.

2. In WOK on high heat, combine soy sauce, sherry, brown sugar and seasonings. Add chicken and cook for 10 minutes stirring occasionally.

3. Reduce heat to low, add 1/2 cup broth and all vegetables. Simmer for 10 minutes or until vegetables are tender crisp.

4. Blend remaining broth and cornstarch in blender on high for 1 minute or until smooth.

5. Return heat to high, slowly pour cornstarch mixture into chicken mixture. Stirring constantly, bring to boil for 1 minute.

6. Serve over rice.

Makes 4 servings;

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