| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Asian |
Poultry, Usenet |
2 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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