| 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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