Yield: 6 servings
|½ cup||Teriyaki Sauce|
|2||Whole Chicken Breasts, Skinned And Boned|
|1 tablespoon||Vegetable Oil|
|2 tablespoons||Toasted Sesame Seeds|
Combine teriyaki sauce and sugar in small bowl. Cut chicken into 1-inch pieces; stir into teriyaki sauce mixture. Marinate for 30 minutes, stirring occasionally. Remove chicken; reserve 2 tablespoons marinade. Combine reserved marinade, cornstarch and water in small bowl; set aside. Heat oil in hot wok or large skillet over medium-high heat. Add chicken and sesame seed; stir-fry 2 minutes.
Stir in cornstarch mixture. Cook and stir until mixture boils and thickens and chicken is tender, about 1 minute. Turn into chafing dish or onto serving platter. Serve warm with wooden picks.
Typed by Syd Bigger.