- 3 pounds chicken breast halves without skin
- 1 1/4 inch fresh ginger root, peeledand finely chopped
- 2 cloves garlic, minced
- 1/2 cup soy sauce
- 1/2 cup honey
- 3 tablespoons dry sherry
- 2 tablespoons cornstarch blended with 2 tablespoons water
Remove chicken to warm serving dish and pour the liquids into a saute pan or skillet. Bring to a boil and continue simmering for 3 to 4 minutes to reduce slightly. Whisk the cornstarch into the sauce mixture.
Cook over low heat until thickened. Pour a little sauce over chicken
and pass remainder.
Serve chicken with hot rice.