Instructions: (Sunset magazine May 95) Mix broth, soy, sherry, cornstarch, and sesame oil to blend; set aside. Mix chicken with garlic and chilies. In a wok or 12-in fry pan over high heat, heat 2 tsp oil untill hot. Add half the chicken mixture; stirfry untill chicken has golden brown tinge and is no longer pink in thickest part, about 3 minutes; remove to dish repeat with remaining chicken, add oil as needed. Return cooked chicken to wok;stir in reserved sauce, onion pieces, and nuts. Cook, stirring, until sauce bubbles and thickens, about 1 minute. Serve with rice; add onion garnish.

Serves
four.

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