Shantung Chicken

• 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
• 12 lb fresh bean sprout
• 14 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

1. Cut chicken into narrow strips.
2. Combine 1 tablespoons each cornstarch and soy sauce with sherry and garlic in small bowl; stir in chicken.
3. Let stand 5 minutes.
4. Meanwhile, blend water, remaining 1 tablespoons cornstarch and 2 tablespoons soy sauce; set aside.
5. Heat 1 tablespoons oil in hot wok or large skillet over high heat.
6. Add chicken and stir-fry for 2 minutes; remove.
7. Heat remaining 2 tablespoons oil in same pan; add bean sprouts, white parts of green onions and ginger; stir-fry for 3 minutes.
8. Stir in chicken, soy-sauce mixture, green onion tops and sesame seeds.
9. Cook and stir until mixture boils and thickens.
10. Serve immediately over noodles.

chicken breast, cornstarch, soy sauce, sherry, garlic, water, vegetable oil, fresh bean sprout, green onion, gingerroot, sesame seeds, noodles

Taken from www.food.com/recipe/shantung-chicken-170873 (may not work)