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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This is a fast and tasty meal for those nights when you don't have a lot of time, yet want something hot and filling.Recipe adapted from great American cookbook. Feel free to dress it up or down. Ingredients:
1 whole boneless skinless chicken breast |
2 tablespoons cornstarch, divided |
3 tablespoons soy sauce, divided |
1 tablespoon dry sherry |
1 garlic clove, minced |
1 cup water |
3 tablespoons vegetable oil, divided |
1/2 lb fresh bean sprout |
1/4 lb green onion, 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:
1. 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.
2. Heat 1 tablespoons oil in hot wok or large skillet over high heat. Add chicken and stir-fry for 2 minutes; remove.
3. Heat remaining 2 tablespoons oil in same pan; add bean sprouts, white parts of green onions and ginger; stir-fry for 3 minutes.
4. Stir in chicken, soy-sauce mixture, green onion tops and sesame seeds.
5. Cook and stir until mixture boils and thickens.
6. Serve immediately over noodles.
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