2 to 3 lbs. cut up chicken, skin and fat removed except for wings

TERIYAKI SAUCE:

2/3 c. water
2/3 c. soy sauce
3 tbsp. sugar
1 c. pale dry sherry wine
1 tbsp. ground ginger
2 cloves garlic, chopped

Mix Teriyaki sauce well. In large heavy skillet or pan heat sauce and chicken. Bring to boil, reduce heat, simmer for 30 minutes. Turn heat to high and cook for 15 minutes, turning often. Liquid becomes thick and chicken will have golden glaze. Serve over rice and oriental vegetables. Cook in order given for 10 minutes on high; cover and let rest. Celery, carrots, onion, bell peppers, mushrooms, chunk pineapple. Use juice for liquid, no water. Fit for a king! Serves 4 to 6.