Chicken Teriyaki

450g / 1lb chicken breasts, boned and skinned
orange segments and mustard and cress, to garnish

For the marinade:
5ml / 1 tsp sugar
l5ml / 1 tbsp rice wine
15ml / 1 tbsp dry sherry
30ml / 2 tbsp dark soy sauce
rind of 1 orange, grated

Finely slice the chicken breasts to give thin strips. Mix all the marinade ingredients together in a bowl.

Place the chicken in a bowl, pour over the marinade and leave to marinate for 15 minutes.

Heat a wok or large frying pan, add the chicken and marinade and stir-fry for 4-5 minutes. Serve the chicken garnished with orange segments and mustard and cress.