Korean Pan Grilled Chicken - cooking recipe

Ingredients

3 tablespoons japanese dark soy sauce
1 1/2 tablespoons sugar
2 garlic cloves, peeled & crushed
1 inch ginger, peeled & grated
2 spring onions, cut in thin rounds
1 tablespoon roasted & lightly crushed sesame seeds
fresh ground black pepper
2 tablespoons sesame oil
2 tablespoons dry sherry or 2 tablespoons sake
12 ounces boned free range chicken breasts
1 tablespoon vegetable oil
4 large mushrooms, thickly sliced
2 fresh hot green chili peppers, deseeded & cut in 1/2 inch segments

Preparation

Combine the soy sauce, sugar, garlic, ginger, spring onions, sesame seeds, black pepper, sesame oil and dry sherry in a bowl and mix well.
Cut the chicken breasts at an angle crossways to get wide 1/8\" thick slices.
Use a meat pounder to flatten the slices a little more.
Put in a flat layer on the bottom of a shallow bowl.
Cover the pieces with some of the sauce.
Do all the chicken pieces in this way and set aside for at least an hour.
When ready to eat heat oil in a wide non-stick frying pan over a high heat.
When the oil is hot put in the chicken in a single layer, laying them out flat.
Reserve the marinade.
Cook for about a minute on each side until lightly browned.
Remove and keep warm.
Put the mushrooms and chillies into the frying pan and pour over the marinade.
Stir and cook for one minute.
Pour over the chicken and serve immediately with rice or noodles.