1 1/2 lb. white chicken meat, cut in strips
6 tbsp. teriyaki sauce
4 tbsp. dry sherry
2 cloves minced garlic
2 thin slices fresh ginger root or 2 tsp. ginger powder
4 tbsp. sesame oil
6 diced green onions
8 oz. water chestnuts
Salt and pepper to taste

Let chicken, teriyaki sauce, and sherry stand in large bowl for 30 minutes. Saute garlic and ginger for about 2 minutes. (These may be removed or left in according to taste.) Saute green onions for 2 minutes. Add to chicken, teriyaki sauce, and sherry mixture.

Cook over medium heat for 5-7 minutes until chicken is brown. Stir in water chestnuts and cook for 2 more minutes. Spoon onto warm crepes (basic crepes) and fold over sides. Serve warm to about 6 people.