Ingredients

1 chicken breast, skinned and boned
2 Tbsp. corn starch
3 Tbsp. soy sauce
1 Tbsp. sherry
1 garlic clove, minced
3 Tbsp. oil
1 Tbsp. sesame seeds, toasted
1/2 lb. bean sprouts
1 green onion bunch
1 Tbsp. ginger root (fresh), slivered

Cooking Instructions

Slice onions, separate white from green parts. Cut chicken into thin narrow strips. Combine about 1 Tbls. cornstarch, about 1 Tbls. soy sauce, and sherry with garlic in dish, mix with chicken and set aside. Blend remaining 1 Tbls. cornstarch, remaining 2 Tbls. soy sauce and 1 C. water; set aside. Heat about 1 Tbls. oil in a wok. Stir fry chicken for one minute; remove and set aside. Heat about 2 Tbls. oil in the wok. Add bean sprouts, white part of onion and ginger. Stir fry for 3 minutes. Return chicken to wok; add soy sauce mixture, green onions and sesame. Bring to boil, cook until thick. Serve over noodles or rice.
 
 
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