Combine cranberry sauce, sherry, water, soy sauce, vinegar and cornstarch. Mix until smooth; set aside. Preheat wok or large skillet over high heat; add oil. Stir-fry garlic in hot oil 30 seconds. Add carrots, stir-fry for 3 minutes. Add zucchini and chicken. Stir-fry for 1 minute. Stir cranberry mixture; add to wok. Mix to coat vegetables and chicken; cook and stir until bubbly. Cover; cook 1 minute longer. Serve over sprouts.