1 large chicken breast, washed and sliced
1/4 c. teriyaki sauce
3 tbsp. sesame seed oil
1 large white onion sliced
1 tbsp. ginger, minced
2 tbsp. oyster sauce, Hong Kong style
1 tbsp. light soy sauce
snow peas (chicharo)
coriander leaves

Heat the oil in a saucepan, add onion, ginger and oyster sauce. Pour sauce on the chicken breasts and let stand for 5 minutes. While sautéeing, add the marinated chicken breasts. Save the marinade of teriyaki sauce. Stir the chicken to coat with the sautéed ingredients. Keep covered for 25 minutes and simmer. Add soy sauce and remaining marinade. Let boil. Season to taste. Add snow peas and coriander in the last few minutes of cooking. Serve hot.