1/2 cup Teriyaki sauce
1 teaspoon sugar substitute
2 whole chicken breasts, skinned and boned
1 teaspoon cornstarch
1 tablespoon water
1 tablespoon canola oil
2 tablespoons sesame seed, toasted

Recipe Directions
Combine teriyaki sauce and sugar in small bowl. Cut chicken into 1-inch pieces; stir into teriyaki sauce mixture. Marinate 30 minutes, stirring occasionally. Remove chicken; reserve 2 tablespoons marinade. Combine reserved marinade, cornstarch and water in small bowl; set aside. Heat oil in hot wok or large skillet over medium-high heat. Add chicken and sesame seed; stir-fry 2 minutes. Stir in cornstarch mixture. Cook and stir until mixture boils and thickens and chicken is tender, about 1 minute. Turn into chafing dish or onto serving platter. Serve warm with wooden picks.

Makes 6 appetizer