2 chicken breasts,
julienned 1" strips
  + 2 tsp. sesame oil

FRYING SAUCE:

4 c. clear chicken broth
2 tbl. sesame oil
2 tsp. rice vinegar
1/2 scallion, chopped fine
2 tbl. light soy
3 tbl. broth
  1. Cut up and marinate chicken.
  2. Bring 4 c. broth to the hard boil.
  3. Drop 4-5 pcs. chicken in broth 10 seconds.
  4. When all chicken is done, heat fry pan (no wok). 6-8" pan if you have one.
  5. Put in frying sauce till very hot. Add chicken. Keep stirring till chicken absorbs sauce. Serve.