1 chicken breast
3 tsp. soy sauce
1 tsp. grated ginger root
1/4 c. sake or dry sherry
1/2 tsp. Accent (optional)
2 tsp. peanut oil
2 tsp. cornstarch

Using a thin, sharp knife, remove the meat from the chicken breast, trying to cut in such a way that you end up with 2 large pieces.

Combine the soy sauce, ginger, sake and Accent and pour over the chicken. Cover and refrigerate for 45-90 minutes; turning the chicken over three or four times so that it is evenly coated.

In a skillet or wok, heat peanut for several minutes before adding chicken. Sauté until chicken is opaque and juices no longer run pink. Remove from heat; combine cold marinade with cornstarch and bring to a boil and cook for 5 minutes.

Pour over chicken and serve.