I don't have any answers for the questions you asked....but try baking the chicken in a 425 oven until it tests done... It's not grilled, but it's not bad! Linda C

Would you have any space to cook outside? We bought a dedicated wok burner created by a Chinese engineer -- you hook it up to propane, it's 70K btus (they go higher, to 137K, iirc; we were just wussy and stuck with that), and talk about wok hay? It's a thrilling thing to cook on the deck with that baby. It has a wind protector, btw. Tonight, because it's rain/snowing, we had to use our 17.5 btu burner inside on our American Range, and I was afraid to turn it up to full high because it was spattering all over the place and there's no protection from the flame as there is with the outdoor burner (which is much safer than the deep frying turkey setup, btw). I'm spoiled. I love our outdoor burner now and only rain/snow will stop me from it :) Just thought I'd offer a (thrilling :)) alternative, if you are willing to do your cooking outside. Here is a link that might be useful: the page with comparisons to other setups

Ruthanna, your sauces sound sooooo good! I tend to do mine simply like Ginger...I'm usually in a hurry but, they taste good! 2 chicken breast halves; cut into thin strips Salt & pepper 1/8 teaspoon cayenne pepper (optional) 1 teaspoon fresh grated ginger 1 medium onion; sliced 2-inch pieces 1 medium red or yellow bell pepper; sliced 1 large carrot julienne cut 1 cup cut asparagus or broccoli 3 tablespoon canola oil 1/2 cup chicken broth 2 tablespoons light soy sauce 1 tablespoon cornstarch 2 red or green onions (scallions); sliced 2 tablespoons toasted peanuts (or cashews) Garnish with chopped parsley (optional) 2 cups cooked rice or rice stick noodles Slice chicken into bite-size pieces; season with salt, cayenne and ginger; refrigerate until ready to use. Clean and cut all vegetables and grate ginger. Stir together broth, soy sauce and cornstarch and set aside. This will be quick so begin cooking 5 to 10 minutes before serving. Heat a wok or a large skillet over medium-high heat; add oil and stir the ginger into the chicken and stir-fry for 2 to 3 minutes until done. Remove the chicken and add onion, bell pepper, carrot and asparagus for 2 or 3 minutes until tender-crisp. Add the chicken back to the pan along with the stock mixture and continue until sauce thickens. Sprinkle with sliced onions and toasted nuts along with chopped parsley. Serve immediately with or without cooked rice or noodles Marilyn

Going grocery shopping now?!! Will do it.