Sprinkle chicken strips with pepper; set aside. In a small bowl, combine soy sauce, sherry, water, cornstarch and brown sugar until smooth; set aside.
Heat 2 tablespoons of the oil in a large skillet or wok over high heat; stir-fry chicken for 3 to 5 minutes or until no longer pink in the center; remove from pan, cover and keep warm.
Add remaining oil to skillet or wok; stir-fry gingerroot and garlic over high heat for 30 seconds. Add remaining vegetables and stir-fry for 3 to 4 minutes or until tender-crisp.
Stir soy sauce mixture and pour it over the vegetables. Return chicken to the pan; cook and stir until sauce thickens and coats all ingredients. Sprinkle with sesame seeds and serve.
*LEANNE’S NOTE: Partially frozen or very cold chicken breast halves are easier to cut.