Ingredients:
4 single boneless, skinless medium chicken breasts
1 1/2 tablespoons olive oil
1 1/2 tablespoons soy sauce (Kikkoman Lite)
1 1/2 tablespoons rice vinegar
2 cloves garlic
1/2 teaspoon salt
1/2-inch piece ginger root, peeled, minced
Chives, parsely or cilantro for garnish
Place chicken in a glass, plastic or ceramic
dish.
Combine the marinade ingredients
in a bowl. Pour marinade over
chicken to coat well. Cover with cling
wrap and refrigerate for at least 2 hours. Stir fry a few minutes before eating and garnish with chives, parsley or cilantro just before serving.
Adapted from the Jewish Action.
Mediterranean version: forget about the soy sauce, rice vinegar and ginger. Instead combine the olive oil with lemon juice, honey and oregano. Add a dash of pepper.
Hannah's Nook 
I’ll eat anything with ginger. I suppose one could also grill these.
Leora: I cook this in a wok but I suppose it is possible to put the meat on skewers and grill them on the barbecue.
I wonder if this would work with fish?
Frumhouse: I posted one for salmon a few weeks back. Here is the link:
http://ilanadavita.wordpress.com/2008/07/02/asian-salmon/
This sounds awesome. I have a little soy vey teriyaki that could go just fine with this!
I hope you sent it to KCC.
Batya: I did, as soon as it was online!