Shantung Chicken
Superb dish. I added Chinese veggies mix which contained bean sprouts, sherry was Spanish. Noodles were originally Chinese. Thanks very much, a photo is attached.
Yield
2 servingsPrep
15 minCook
15 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
chicken breasts
skinned and boned |
|
| 2 | tablespoons | cornstarch |
|
| 3 | tablespoons | soy sauce, tamari |
|
| 1 | tablespoon | sherry |
|
| 1 | clove |
garlic
minced |
|
| 3 | tablespoons | vegetable oil |
|
| 1 | tablespoon |
sesame seeds
toasted |
|
| ½ | pound | mung bean sprouts |
|
| 1 | bunch | scallions, spring or green onions |
*
|
| 1 | tablespoon |
ginger root
fresh, slivered |
|
Trans-fat Free
Directions
Slice onions, separate white from green parts.
Cut chicken into thin narrow strips.
Combine about 1 tablespoon cornstarch, about 1 tablespoon soy sauce, and sherry with garlic in dish, mix with chicken and set aside.
Blend remaining 1 tablespoon cornstarch, remaining 2 tablespoon soy sauce and 1 cup water; set aside.
Heat about 1 tablespoon oil in a wok.
Stir fry chicken for one minute; remove and set aside.
Heat about 2 tablespoon 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.
Comments
