1 whole lg. chicken breast
1 tbsp. dry sherry
1 tbsp. soy sauce
2 tsp. ginger root, grated
1/4 c. chicken broth
1 tsp. cornstarch
2 tbsp. cooking oil
3 stalks celery, bias sliced
4 green onions, bias sliced
Hot cooked rice
2 tbsp. sesame seed, toasted

Skin, halve lengthwise and bone chicken; cut into 1 inch pieces. Place in small bowl. Add sherry, soy sauce and ginger root; stir to coat. Let stand at room temperature 20 minutes. Stir broth into cornstarch; set aside.

Heat wok over high heat; add oil. Stir-fry celery and onions 2 minutes or until crisp-tender; remove. Add more oil if needed. Drain chicken, reserving soy mixture. Stir-fry chicken 3 minutes or until just browned. Add soy mixture to broth mixture; stir into wok. Cook and stir until thickened and bubbly; cook and stir 2 minutes more. Stir in vegetables. Cover and cook 1 minute. Spoon over rice; sprinkle with sesame seed. Makes 2 or 3 servings.