| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables, Grains | Chinese | Chinese, Chicken, Appetizers | 6 | Servings |
INGREDIENTS
| 1/2 | c | Teriyaki Sauce |
| 1 | ts | Sugar |
| 2 | Whole Chicken Breasts, Skinned And Boned | |
| 1 | ts | Cornstarch |
| 1 | tb | Water |
| 1 | tb | Vegetable Oil |
| 2 | tb | Toasted Sesame Seeds |
INSTRUCTIONS
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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