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PREPARATION:
In a bowl, beat together egg white and corn starch. Add chicken and stir to coat, set aside.
In a 13-inch frying pan, toast sesame seeds over medium heat. Pour into small bowl and set aside.
In a six-quart pan, cook noodles according to package, drain and set aside.
Pour oil into the frying pan and heat. When oil is hot add chicken and stir-fry for two minutes. Add red pepper and carrots, stir-fry for an additional minute adding more oil if needed. Add stir-fry sauce and sherry. Cook until boiling, reduce heat to medium and fold in noodles. Heat until warm and sprinkle with sesame seeds.
I hope you enjoy this recipe!
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