Ginger Chicken Saute

4 skinless, boneless chicken halves (about 5 oz. each)
2 tablespoons soy sauce
1/2 teaspoon hot sesame oil
1 tablespoon minced fresh ginger
1 garlic clove, minced
1 tablespoon canola oil


Place chicken in a shallow baking dish. Add soy sauce, sesame oil, ginger and garlic. Turn chicken to coat well with seasonings. In a large non-stick skillet, heat oil over medium-high heat. Remove chicken from marinade, reserve marinade. Add chicken to hot skillet and cook, turning, until lightly browned - 2 to 3 minutes per side. Reduce heat to medium low and stir in marinade. Cover and cook, turning 2-3 times, until chicken is white but still moist inside, 6-8 minutes.

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