4-5 chicken breasts, no skin, boneless
2 scallion stalks (opt.)
2 slices fresh ginger root (or a pinch of powdered ginger)
3-4 tsp. oil
1 c. sherry
4 tbsp. honey
4 tbsp. soy sauce
2 tsp. salt
Cornstarch & water to thicken

1. Cut chicken in 2" pieces. Cut scallion stalk in 1/2" sections. Mince ginger root.

2. Heat oil in heavy pan. Add scallion and ginger; stir fry a few times. Brown chicken sections quickly then drain off excess oil.

3. Combine sherry, honey, soy sauce and salt. Add to chicken. Cover and simmer for 40 minutes or until chicken is tender. Thicken with cornstarch and water. Serve over rice. About 6 servings.