Broccoli Chicken and Walnuts

• 2 chicken breasts, boned and cut into 1-inch cubes
• 1 tsp salt
• 1 tsp sugar
• 3 Tbsp sherry
• 1 Tbsp soy sauce
• 3 Tbsp cornstarch
• 1 egg, beaten
• 1/2 cup cooking oil
• 1 cup walnut halves, blanched
• 2 tsp minced fresh ginger root
• 2 cloves garlic, minced
• 1/2 cup boiling water
• 1 can (8-oz) bamboo shoots, drained
• 1 pkg (8-oz) frozen broccoli, thawed

Combine chicken with salt, sugar, sherry and soy sauce. Let stand 30 minutes. Drain, reserving marinade. Coat chicken with cornstarch and mix in egg. Heat oil in wok or large skillet; add walnuts and brown. Remove and drain. Pour off all but 2 Tbsp oil. Brown chicken, ginger and garlic. Add water, bamboo shoots and marinade; cover and cook over low heat 15 minutes. Add walnuts and broccoli and cook 2 minutes more.

Yield: 4-5 servings