A nice change from traditional Chinese cooking, this recipe features an exquisite range of textures and tastes. From the slightly nutty flavor you can get from the sesame oil through the tang of the balsamic vinegar to the crunchyness of fresh bean sprouts, this one can amaze everyone with how fast you can whip up a great meal....in the best Chinese cooking tradition.

Rick Carlton

10 min. preparation, 10 min. cooking, for 4

2 cups rice

2 cloves garlic

3 green onions

2 chicken breasts

salt/pepper

3 eggs

4 tbsps sesame oil (if hard up you can use olive oil- never use corn or vegetable oil - this dish is too good for them)

2 cups fresh bean sprouts

4 tbsps chicken stock (or 1 bouillon cube)

2 tbsps vinegar (balsamic is best)

1 tbsp corn starch slaked in 2 tbsp cool water (add water to corn starch)

1. prepare rice, cover, and set aside

2. peel garlic, cut into 1/4" squares, crush with side of knife, and chop finely

3. diagonally thin slice green onions at white end, growing to 1" pieces at green end

4. slice raw chicken breasts into 1/4" strips and rub in salt and pepper

5. beat eggs lightly and dip chicken strips

6. heat oil in wok (if using a skillet, double amount of oil) and fry chicken strips 2-3 min.

7. add garlic, green onion, bean sprouts, chicken stock, and vinegar then simmer for 4 min., adding corn starch as needed to thicken sauce

HINT: serve with 1/2 cup rice per person

This page was updated on 3-10-98. If you have queries or comments, email rcarlton@arkansas.net