2 1/2 lbs. boneless, skinless chicken breasts
1/2 c. low sodium soy sauce
1/2 c. dry sherry
1/2 c. water
2 med. garlic cloves, minced
2 tsp. grated ginger root or 1/2 tsp. ground ginger

In small saucepan, combine all but chicken. Boil 1 minute; cool. Marinate chicken in mixture 30 minutes at room temperature, stirring once to coat chicken. Prepare barbeque. Remove chicken from marinade and cook on Pam coated grill rack. Grill until chicken is crisp and juices run clear, about 10 minutes per side. Brush occasionally with marinade while cooking. Serves 4 to 6.