CUT chicken breasts into thin strips, about 3 inlong.
MIX cornstarch, five spice, salt, ginger, and garlic, stirring well; STIR in chicken strips; SET aside.
In a cup, MIX cornstarch and water; STIR in sherry, soy sauce and sugar; SET aside.
HEAT 1 tablespoon of oil and STIR FRY nuts until golden brown; LIFT out and DRAIN on paper.
HEAT 1 tablespoon of oil and quickly STIR FRY broccoli until barely tender; LIFT into bowl.
HEAT remaining oil; ADD chicken and spice mixture; STIR FRY until chicken is cooked.
RESTIR cornstarch mixture; ADD to chicken; STIR over heat until liquid boils and thickens.
REDUCE heat, MIX in nuts and broccoli and SERVE immediately.
Serve hot with rice.
1. Original recipe calls for walnuts, but pecans or cashews make an excellent substitute. 2. If needed, recipe can be made ahead through COOKING step 3. Refrigerate ingredients and resume at step 4, allowing sufficent time to thoroughly reheat the dish. 3. If five-spice powder isn't normally on your spice shelf, contact a committee member for amount needed.
Per Serving (excluding unknown items): 372 Calories; 24g Fat (57.9% calories from fat); 30g Protein; 9g Carbohydrate; 2g Dietary Fiber; 66mg Cholesterol; 426mg Sodium. Exchanges: 1/2 Grain(Starch); 4 Lean Meat; 0 Vegetable; 4 Fat; 0 Other Carbohydrates.