Ingredients:
1 whole boneless skinless chicken breasts
2 tablespoons cornstarch, divided
3 tablespoons soy sauce, divided
1 tablespoon dry sherry
1 garlic cloves, minced
1 cup water
3 tablespoons vegetable oil, divided
1/2 lb fresh bean sprouts
1/4 lb green onions, and tops cut into 1 & 1/2-inch lengths, separating whites from tops
1 tablespoon slivered fresh gingerroot
1 tablespoon sesame seeds, toasted
hot cooked noodles
Directions:
Cut chicken into narrow strips. Combine 1 tablespoons each cornstarch and soy sauce with sherry and garlic in small bowl; stir in chicken. Let stand 5 minutes. Meanwhile, blend water, remaining 1 tablespoons cornstarch and 2 tablespoons soy sauce; set aside.
Heat 1 tablespoons oil in hot wok or large skillet over high heat. Add chicken and stir-fry for 2 minutes; remove.
Heat remaining 2 tablespoons oil in same pan; add bean sprouts, white parts of green onions and ginger; stir-fry for 3 minutes.
Stir in chicken, soy-sauce mixture, green onion tops and sesame seeds.
Cook and stir until mixture boils and thickens.
Serve immediately over noodles.
Servings: 4
Time preparation: 15 min.
Time total: 30 min.