8 oz. cut up skinless white chicken
1 tbsp. safflower or canola oil
1 tsp. oriental sesame oil
4 scallions
2 tsp. reduced sodium soy sauce
2 tbsp. dry sherry
1 1/2 tbsp. coarsely grated ginger

1. Cut up whole chicken breast into large cubes, wash and dry chicken.

2. Heat oils, saute chicken in pan until golden.

3. Wash and trim scallions, cut into rings and add to chicken with soy sauce and sherry. Cook 1 to 2 minutes.

4. Grate ginger and add. Cook 1 to 2 minutes to soften ginger slightly. Yield: 2 servings.