Stir-Fried Shredded Chicken And Beansprouts With Wolfberry

• 4 1/4 ounces chicken breast
• 3/4 pound bean sprouts
• 3/8 ounce wolfberry Chinese
• 1 egg white
• 1 teaspoon salt
• 1/2 tablespoon chicken bouillon
• 1 1/8 teaspoons sesame oil
• 1 teaspoon white vinegar
• 2 11/16 tablespoons spring onion shredded
• 1 teaspoon cornstarch
• 1 1/2 tablespoons vegetable oil

1. Wash and drain bean sprouts. Rinse the Chinese wolfberries, drain and set aside. Thinly shred the chicken breast. Add in cornstarch and egg white. Mix well.
2. Heat oil over high heat. When it begins to bubble, drop in shredded chicken and stir to separate. Remove when they turn white. Pour out oil.
3. Leave 1 tablespoon of oil in the wok. Add in drained bean sprouts and wolfberries, stirring briefly, add salt, vinegar chicken bouillon and shredded spring onion, stir for a couple of minutes. Return the shredded chicken to wok, stir to mix well. Drizzle in the sesame oil, stirring briefly, and transfer to a serving plate.

chicken breast, bean sprouts, wolfberry chinese, egg, salt, chicken bouillon, sesame oil, white vinegar, spring onion, cornstarch, vegetable oil

Taken from www.yummly.com/recipe/Stir-Fried-Shredded-Chicken-and-Beansprouts-With-Wolfberry-1673754 (may not work)