Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/4 c Vegetable oil -boneless, cut into 1/2-in.
2 c Brocolli florets -chunks
2 Medium carrots, sliced 14 1/2 oz Can chicken broth
1 Celery rib, sliced 1/2 c Dry sherry
3 Scallions sliced 2 tb Soy sauce
1 Clove garlic, crushed 1 c Long-grained white rice
1 ts Grated fresh ginger 1/2 c Dry-roasted peanuts
1 1/2 lb Chicken breasts, skinless,

1. In a wok, heat 2 tablespoons oil over high heat until hot,
swirling to coat sides of pan. Add brocolli, carrots, celery,
scallions, garlic, and ginger and stir-fry until tender, 4 to 6
minutes. Remove to a bowl. 2. In same wok, heat remaining 2
tablespoons oil over high heat. Add chicken and stir-fry until meat
is white throughout but still juicy, 3 to 4 minutes. Remove to bowl
with vegetables. 3. Add chicken broth, sherry, and soy sauce to wok.
Heat to boiling. Add rice. Reduce heat to low, cover and cook until
rice is tender, 18 to 20 minutes. Return chicken and vegetables to
wok and add peanuts. Cook, stirring, until heated through, 1 to 2
minutes.

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