1 lb. skinless, boneless chicken breasts
1 tbsp. Tamari sauce (can use soy sauce)
2 tbsp. maple syrup
2 tbsp. dry sherry
1/2 tsp. fresh ginger root, chopped (can use more if desire)
2 tbsp. safflower oil
2 tbsp. sesame seeds

Cut breasts into chunks. Combine remaining ingredients. Add chicken and coat with marinade. Cover and refrigerate for at least 2 hours. (Can be done up to 1 day in advance). Stir occasionally. Preheat oven to 425 degrees, bake uncovered for 15-20 minutes, or until center of chicken is white.