• 1/2 c Teriyaki Sauce
• 1 t Sugar
• 2 Whole Chicken Breasts, Skinned And Boned
• 1 t Cornstarch
• 1 tb Water
• 1 tb Vegetable Oil
• 2 tb 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.

Submitted by admin.