1/2 c. flour
1 lb. chicken breasts (boneless)
6 tbsp. olive oil
6 tbsp. water
9 tbsp. cooking sherry
4 1/2 tbsp. soy sauce
4 tbsp. sugar
1 bunch scallions, chopped
1 1/2 c. cous cous (Near East Product)

In a saucepan, simmer the sherry, soy sauce and sugar. After rinsing the chicken, cut into bite-size pieces. In a skillet heat the oil and then add the chicken and scallions until cooked through. Mix the flour and water in a closed container (shake to mix.) Add this with the simmering sauce mixture to the chicken. Cook cous cous per recipe on box and place on large platter or in large casserole. Put chicken mixture on top and serve.