Shantung Chicken

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.

• Ready In: 30 mins
• Serves: 4

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.