Cook the rice according to package directions.

In a bowl, combine the chicken with a mixture of 2 tablespoons cornstarch, 1 tablespoon soy sauce, 1 tablespoon sherry, and minced garlic.

Let it stand for 30 minutes.

In another bowl, mix the remaining cornstarch, sherry, and 2/3 cup water.

Set aside.

Heat 2 tablespoons of oil in a hot wok or large skillet until hot.

Add the marinated chicken and stir-fry for 4 minutes.

Remove the chicken from the pan.

Heat the remaining oil in the same pan.

Add the julienned carrot, bell pepper strips, and sliced onion.

Stir-fry for 4 minutes.

Then add the sliced mushrooms and stir-fry for an additional 30 seconds.

Stir in the cooked chicken and the cornstarch mixture.

Cook, stirring constantly, until the sauce boils and thickens.

Remove from heat and stir in the remaining soy sauce.

Serve the stir-fry over the cooked rice.