5 lbs. chicken breasts
1/3 c. white Zinfandel wine
1/3 c. light/low sodium soy sauce
1 1/2 tsp. minced fresh ginger
3 tbsp. sesame oil or vegetable oil
1 c. dry bean sprouts
1 tbsp. sesame seeds
1/2 c. sliced almonds
1 c. diced celery
2 c. shredded lettuce
1/3 c. water

Remove chicken breast from bone and cut into bite sized pieces. Marinate chicken in mixture of wine, soy sauce and ginger for several hours. Reserve marinade. Brown chicken in oil. Add water and marinade to chicken. Cover and simmer about 15 minutes until tender. Cool. Mix the remaining ingredients. Pour over chicken and mix thoroughly. Adjust seasonings to taste. Serves 6.