1/4 c. dark Karo syrup
1/4 c. water
2 tbsp. soy sauce
2 tbsp. sherry
2 tbsp. corn starch
1 clove garlic, minced
1/4 tsp. ground ginger
2 tbsp. vegetable oil
2 whole chicken breasts, skinned, boned and cut into 1/2 inch pieces
1/2 c. green pepper pieces
1 sm. tomato, cut into wedges (optional)

Stir together first 7 ingredients. Heat oil in skillet over medium high heat. Add chicken, cook, stirring, until meat turns white. Stir n sauce and remaining ingredients. Bring to boil, stirring gently. Boil one minute. Serve over cooked rice. (Can be doubled.)