Instructions: Slice onions, separate white from green parts.

Cut chicken into thin narrow strips. Combine about 1 T cornstarch, about 1 T soy sauce, and sherry with garlic in dish, mix with chicken and set aside.

Blend remaining 1 T cornstarch, remaining 2 T soy sauce and 1 cup water; set aside.

Heat about 1 T oil in a wok. Stir fry chicken for one minute; remove and set aside.

Heat about 2 T 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 till thick. Serve over noodles or rice.

NOTES:
* Quick Asian-style chicken breast.

Yield: Serves 2-3.

Difficulty: easy to moderate.

Time: 20 minutes.

Precision: approximate measurement OK.

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