6 boneless, skinless chicken breasts
1/2 c. soy sauce
1/3 c. dry sherry
1/3 c. firmly packed brown sugar
1/4 c. vinegar
2 tbsp. vegetable oil
1 clove garlic, minced
1/2 tsp. ginger

Combine soy sauce, sherry, brown sugar, vinegar, oil, garlic and ginger. Pour over chicken steaks in shallow dish; marinate in refrigerator for 2-3 hours for maximum flavor. Remove from marinade; grill or broil steaks until juices run clear when steak is pierced with a fork, 4-5 minutes per side. Brush occasionally with marinade while cooking. Steaks can also be microwaved. Serves 6.