First make the marinade: dissolve the sugar in the sherry and soy sauce. Squeeze the ginger in a garlic press and add the juice to the mix. Stir in the hoisin sauce and salt.
Halve the chicken breasts horizontally, then cut them as evenly as possible into neat strips about 1cm x 4cm/½in x 1½in. Mix these with the marinade and leave at room temperature for 30 minutes or in the fridge for