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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.













Trans-fat Free


1 each chicken breasts
skinned and boned
2 tablespoons cornstarch
3 tablespoons soy sauce, tamari
1 tablespoon sherry
1 clove garlic
3 tablespoons vegetable oil
1 tablespoon sesame seeds
½ pound mung bean sprouts
1 bunch scallions, spring or green onions
1 tablespoon ginger root
fresh, slivered


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.


* not incl. in nutrient facts

Add review




Nutrition Facts

Serving Size 224g (7.9 oz)
Amount per Serving
Calories 45661% of calories from fat
 % Daily Value *
Total Fat 31g 48%
Saturated Fat 4g 22%
Trans Fat 0g
Cholesterol 37mg 12%
Sodium 1446mg 60%
Total Carbohydrate 8g 8%
Dietary Fiber 2g 9%
Sugars g
Protein 61g
Vitamin A 0% Vitamin C 30%
Calcium 13% Iron 23%
* based on a 2,000 calorie diet How is this calculated?


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