2 whole boneless chicken breasts
1/4 c. finely chopped scallions
1/4 c. soy sauce
2 tbsp. sugar
2 tbsp. sesame oil
2 tbsp. dry sherry
1 tbsp. crushed sesame seeds
1 to 2 tsp. minced garlic
1 tsp. grated fresh ginger root
Pepper
1 tbsp. vegetable oil

Peanut or vegetable oil are okay; uncrushed are okay; bottled ginger is okay.

Cut chicken into strips 1/2 inch thick. In shallow glass bowl, combine scallions, soy sauce, sugar, sesame oil, sherry, sesame seeds, garlic and ginger. Season to taste with pepper.

Add chicken, turn to coat, and let stand, preferably refrigerated, 30 minutes. In skillet, heat oil over high heat. Remove chicken from marinade and saute in hot oil until browned on both sides and cooked through. Do not overcook. Serves 4.