Serves 4

1/4 c. water
2 tbsp. and 1 tsp. sesame oil
2 tbsp. dry sherry
1/8 tsp. grated lemon peel
2 tbsp. fresh lemon juice
1 tbsp. sugar
2 tsp. Worcestershire sauce
1/4 tsp. dry mustard
1/4 tsp. salt
2 drops Tabasco
2 cloves garlic, minced
1 lb. boneless, skinless chicken, cut into pieces
1 tsp. cornstarch
2 tbsp. peanut oil
1/2 c. chopped scallion
2 tbsp. toasted sesame seed

Combine water, 2 tablespoons sesame oil, next 8 ingredients and half the garlic. Add chicken, turning to coat. Cover; refrigerate 2 hours. Drain, reserving marinade. Stir cornstarch into marinade; set aside.

In 10 inch skillet, heat peanut oil and 1 teaspoon sesame oil over medium high heat. Add chicken and remaining garlic. Stir fry 4 to 5 minutes until cooked through. Add scallion and marinade. Cook, stirring, 1 to 2 minutes. Stir in sesame seed.