This recipe is printed in and is taken from: Favorite Chinese Dishes published by Parragon
4 tbsp light soy sauce
2 tsp light brn sugar
1 lb 2 oz/500g skinless, boneless chicken breasts
3 tbsp vegetable oil
2 oniions, cut in fourths
2 garlic clves, crushed
10 oz/350 g bean sprouts
3 tsp sesame oil
3 tbsp water
scant 1¾ cups chicken stock
shredded leek, to garnish
1 Mix the soy sauce and sugar together, stirring until the sugar has dissolved.
2 Trim any fat from the chicken and cut into thin strips. Place the meat in a shallow dish and spoon the soy mixture over them, turning to coat. Marinate in the refrigerator for 20 minutes.
3 Heat the oil in a wok and stir-fry the chicken for 2-3 minutes, until golden brown. Add the onions and garlic and cook for an additional 2 minutes. Add the bean sprouts and cook for 4-5 minutes, then add the sesame oil.
4 Mix the cornstarch and water to form a smooth paste. Pour the stock into the wok, then add the cornstarch paste and bring to the boil, stirring until the sauce is thickened and clear. Serve, garnished with shredded leek.