Instructions: Combine teriyaki sauce and sugar in small bowl. Stir in chicken; marinate 30 minutes, stirring occasionally. Remove chicken; reserve 2 T. marinade. Combine reserved marinade, water and cornstarch in small bowl; set side. Heat oil in hot wok or 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.

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