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Add a photoServings: 2
Ingredients
- 1 x Chicken breast, skinned and boned
- 2 Tbsp. Corn starch
- 3 Tbsp. Soy sauce
- 1 Tbsp. Sherry
- 1 x Garlic clove, chopped
- 3 Tbsp. Oil
- 1 Tbsp. Sesame seeds, toasted
- 1/2 lb Bean sprouts
- 1 x Green onion bunch
- 1 Tbsp. Ginger root (fresh), slivered
Directions
- Slice onions, separate white from green parts.
- Cut chicken into thin narrow strips. Combine about 1 Tablespoons cornstarch, about 1 Tablespoons soy sauce, and sherry with garlic in dish, mix with chicken and set aside.
- Blend remaining 1 Tablespoons cornstarch, remaining 2 Tablespoons soy sauce and 1 c. water; set aside.
- Heat about 1 Tablespoons oil in a wok. Stir fry chicken for one minute; remove and set aside.
- Heat about 2 Tablespoons oil in the wok. Add in bean sprouts, white part of onion and ginger. Stir fry for 3 min. Return chicken to wok; add in soy sauce mix, green onions and sesame. Bring to boil, cook until thick. Serve over noodles or possibly rice.
- NOTES:* Quick Asian-style chicken breast.
- Yield: Serves 2-3.
- Difficulty: easy to moderate.
- Time: 20 min.
- Precision: approximate measurement OK.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 211g | |
| Recipe makes 2 servings | |
| Calories 324 | |
| Calories from Fat 201 | 62% |
| Total Fat 22.86g | 29% |
| Saturated Fat 1.93g | 8% |
| Trans Fat 0.53g | |
| Cholesterol 13mg | 4% |
| Sodium 1379mg | 57% |
| Potassium 340mg | 10% |
| Total Carbs 19.37g | 5% |
| Dietary Fiber 3.3g | 11% |
| Sugars 5.91g | 4% |
| Protein 11.26g | 18% |
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