1/4 Cup(s) soy sauce
1/4 Cup(s) sherry, dry
1 Cup(s) water
1 Pound(s) cut in half inch cubes chicken breast
2 Tablespoon(s) oil, sesame
1 Tablespoon(s) corn starch
1 Tablespoon(s) flour
1. Combine soy sauce, sherry, and water in medium bowl; add chicken and stir to break up clumps. Cover with plastic wrap and refrigerate for at least 20 minutes or up to 1 hour.
2. Mix sesame oil, cornstarch, and flour in medium bowl until smooth. Drain chicken in strainer; press out excess liquid. Toss chicken in cornstarch/flour mixture until evenly coated. Use immediately in one of following recipes.