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.
 
 
"For He has satisfied the thirsty soul, And the hungry soul He has filled with what is good." (Psalms 107:9)