1 large egg white
1 Tbsp. corn starch
2 boneless, skinless chicken breasts, cut into strips
1 Tbsp. sesame seeds
8 oz. fresh Chinese noodles
2 Tbsp. vegetable oil
1 large red bell pepper, cut into strips
1 cup carrots, sliced into strips
1/2 cup bottled stir-fry sauce
2 Tbsp. dry sherry
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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