Instructions: In a small bowl combine soy sauce, Sherry, brown sugar, garlic, gingerroot, and salt and pepper to taste and stir until sugar is dissolved. Gently pound chicken between 2 sheets of plastic wrap until about 1/4 inch thick.

In a large sealable plastic bag marinate chicken in soy sauce mixture, turning occasionally, 25 minutes.

In a heavy skillet heat oil over moderate heat until hot but not smoking.

Remove chicken from marinade, letting excess drip off and reserving marinade, and cook until browned and cooked through, 3 to 4 minutes on each side. Transfer chicken to a plate and keep warm. Pour reserved marinade through a sieve into skillet and boil until reduced to about 2 tablespoons.

Drizzle chicken with sauce and serve with sesame vegetables.

Serves 2

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