1/4 c. rice vinegar
2 tbsp. teriyaki sauce
2 tbsp. dry sherry
2 tbsp. brown sugar
1 tbsp. minced ginger root
2 cloves garlic, minced
10 oz. skinned and boned chicken breasts
1 tbsp. plus 1 tsp. peanut or vegetable oil
2 c. cellophane noodles
2 c. shredded Chinese cabbage
1 c. sliced red or green peppers
1 c. scallions
1 c. mushrooms (canned straw mushrooms, drained, can be used)
1 tbsp. sesame seeds

Mix rice vinegar with teriyaki, sherry, and sugar. Cut chicken into thin strips and add to this; cover and let marinate for 20 minutes.

In a wok, heat the oil and add the garlic and ginger. Strain the chicken into the wok and stir fry for 5-6 minutes, until lightly browned. Pour in the marinade and simmer for 4-5 minutes to slightly reduce the sauce. Add the vegetables and stir fry briefly. Cook and drain the cellophane noodles and add to the wok. Mix well with chicken and vegetables. Serve immediately topped with sesame seeds. Serves 4.