1/2 c Teriyaki Sauce

1 t Sugar

2 Whole Chicken Breasts,

Skinned And Boned 1 t Cornstarch

1 tb Water

1 tb Vegetable Oil

2 tb Toasted Sesame Seeds

Combine teriyaki sauce and sugar in small bowl. Cut chicken into 1 inch pieces; stir into teriyaki sauce mixture. Marinate for 30 minutes, stirring occasionally. Remove chicken; reserve 2 tablespoons marinade. Combine reserved marinade, cornstarch and water in small bowl; set aside. Heat oil in hot wok or large skillet over medium high heat. Add chicken and sesame seed; stir fry 2 minutes. Stir in cornstarch mixture. Cook and stir until mixture boils and thickens and chicken is tender, about 1 minute. Turn into chafing dish or onto serving platter. Serve warm with wooden picks. Typed by Syd Bigger.