1/4 c. rice vinegar
2 tbsp. each teriyaki sauce, dry sherry & firmly packed brown sugar
1 tbsp. minced pared ginger root
2 garlic cloves, minced
10 oz. skinned & boned chicken breasts, cut into thin strips
1 tbsp. + 1 tsp. peanut or vegetable oil
2 c. cooked cellophane noodles (hot)
2 c. shredded Chinese cabbage
1 c. green pepper, scallions & canned mushrooms
1 tbsp. sesame seed, toasted

In small bowl, combine vinegar, teriyaki sauce, sherry, sugar, ginger root and garlic; add chicken and turn to coat. Cover and refrigerate for 20 minutes.

Using a slotted spoon, remove chicken from marinade, reserving marinade. In 9" non-stick skillet, heat oil; add chicken and saute over medium high heat until chicken is lightly browned, 5 to 6 minutes. Pour in reserved marinade mixture. Reduce heat to medium low and cook until flavors blend and chicken is tender, 4 to 5 minutes longer.

In serving bowl combine remaining ingredients except sesame seed; add chicken mixture and toss to combine. Sprinkle with sesame seed and serve immediately or cover with plastic wrap and refrigerate until ready to serve. Makes 4 servings.