Honeyed Chicken Teriyaki

2 pounds chicken breasts, split, skinned and boned

½ cup all-purpose flour

½ teaspoon salt

¼ teaspoon pepper

2 eggs, beaten

Vegetable oil for frying

 

Glaze:

1/3 cup soy sauce

1/3 cup honey

1 tablespoon sherry

1 clove garlic, minced or pressed

1 teaspoon grated fresh ginger

2 tablespoons sesame seeds

 

Cut chicken into 1 inch squares.  Combine flour, salt and pepper.  Dip chicken into eggs, then coat with seasoned flour.

 

Pour ½ inch oil into a wide frying pan; place over medium-high heat.  To test temperature of oil, drop a pinch of flour into pan; flour should sizzle and float on hot oil.

 

When the oil is hot, add chicken, half at a time.  Cook, turning as needed until chicken is golden brown.  Allow total of 6-8 minutes for larger pieces.  Drain cooked chicken on paper towels.  Cook remaining batch and drain.

 

Meanwhile, heat soy sauce, honey, sherry, garlic and ginger in a small saucepan.

Dip cooked chicken pieces into glaze and place on a baking sheet.  When all the chicken is cooked and dipped, sprinkle with sesame seeds.

 

Bake at 275F for 20 minutes.  Brush with remaining glaze after 10 minutes.

Chicken Stir-Fry with Napa Cabbage

1/3 cup cold water

2 teaspoons cornstarch

2 tablespoons soy sauce

1 tablespoon dry sherry

2 tablespoons cooking oil

1 clove garlic, minced

4 green onions, thinly sliced

2 large carrots, thinly bias sliced

1 8-ounce can water chestnuts, drained and thinly sliced

½ cup fresh bean sprouts or 1 14-ounce can, drained

2 cups Napa (Chinese) cabbage, chopped

1 teaspoon sesame oil

1 pound boneless, skinless chicken breast cut into 1-inch pieces

 

Stir water into cornstarch. Stir in soy sauce and sherry; set aside.

 

In a covered saucepan, cook carrots in boiling water for 3 minutes.  Drain well; set aside.  Preheat wok or large skillet over high heat; add cooking oil.  Stir-fry garlic in hot oil for 30 seconds.  Add green onions and stir-fry one minute.

 

Add water chestnuts and bean sprouts.  Stir-fry 1-2 minutes.  Remove from wok.  Add carrots and cabbage.  Stir-fry 1 minute.  Remove from wok.

 

Add sesame oil and additional cooking oil, if necessary.  Add half of the chicken to wok and stir-fry 2-3 minutes, or until browned.  Remove from wok.  Stir-fry remaining chicken 2-3 minutes.  Add water chestnuts and bean sprouts to wok; stir.

 

Stir soy sauce mixture; stir into wok.  Cook and stir until thickened and bubbly.  Return vegetables to wok; cover and cook 1 minute more.

 

Serve with rice, if desired.  Serves 4-6