Title: Shantung Chicken
Categories: Poultry Blank
Yield: 2 Servings

1		Chicken breast, skinned and boned
2	tb	Corn starch
3	tb	Soy sauce
1	tb	Sherry
1		Garlic clove, minced
3	tb	Oil
1	tb	Sesame seeds, toasted
1/2	lb	Bean sprouts
1		Green onion bunch
1	tb	Ginger root (fresh), slivered

Slice onions, separate white from green parts.

Cut chicken into thin narrow strips. Combine about 1 T cornstarch, about 1 T soy sauce, and sherry with garlic in dish, mix with chicken and set aside.

Blend remaining 1 T cornstarch, remaining 2 T soy sauce and 1 cup water; set aside.

Heat about 1 T oil in a wok. Stir fry chicken for one minute; remove and set aside.

Heat about 2 T 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 till thick. Serve over noodles or rice.

NOTES:

* Quick Asian-style chicken breast. Yield: Serves 2-3.

: Difficulty: easy to moderate. : Time: 20 minutes. : Precision: approximate measurement OK.

: Katherine Rives Albitz : Hewlett-Packard, Ft. Collins, Colorado, USA : hplabs!hpfcla!hpcnof!k_albitz

: Copyright (C) 1986 USENET Community Trust

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