Ingredients:

300 g
1 tbsp
1 tsp
1 tsp
3
3 tbsp
1 tbsp
125 g
1/2 cup
1 tsp

skinless chicken breast
light soy sauce
sugar
corn flour
spring onions (white parts only), shredded
vegetable oil
dry sherry
fresh bean sprouts
chicken stock
corn flour

Directions:

1. Slice, then finely shred the chicken and marinate with soy sauce, sugar and corn flour mixture for 20 minutes.

2. Heat oil in wok. Add spring onion and stir-fry for 30 seconds. Push to aside and stir-fry chicken. Add the sherry to the chicken mixture and mix well.

3. Add bean sprouts and stir-fry briefly. Pour combined chicken stock and corn flour into wok. stir until thickened.

4. Serve with white rice.