First, mix up the marinade. Use a screw-top jar - the kind of thing that once held jam, or pickles. In the jar, put a teaspoon of honey (the runny kind), a tablespoon of dark soy sauce, a tablespoon of Chinese rice vinegar, and a tablespoon of dry sherry.

Put the top on the jar - carefully! - and shake hard until all of the honey is dissolved. It's best if you hold the lid on with your thumbs, just in case!

Slice two chicken breasts into bite-sized pieces, and place them in a non-metallic dish only just large enough to hold them. Pour over the marinade, and mix up so that the chicken pieces are completely coated. Cover the dish with clingfilm and stick it in the fridge for half and hour (at least).

Heat up a hotplace - or use a large non-stick frying pan. Wipe the surface of the plate with a teaspoon of vegetable oil, just to stop the chicken from sticking.

When the plate is really hot, shove on the chicken pieces and cook for six minutes or so, turing the chicken frequently to ensure it is evenly cooked through. Periodically splash on any of the left-over marinade while cooking.

Serve immediately, perhaps with Dirty Rice, or perhaps with Thai-style Rice Noodles.