A Korean-style chicken stir-fry with toasted crushed sesame seeds, green onions, bean sprouts and short grain rice.

Korean Stir-Fried Chicken

4 boneless, skinless chicken breast halves, thinly sliced
1 teaspoon grated fresh gingerroot
1/2 teaspoon salt
3 1/2 tablespoons soy sauce - divided use
2 tablespoons peanut oil
3 tablespoons sesame seed, toasted and crushed*
2 green onions, tops included, chopped fine
1 clove garlic, minced
1 1/2 cups fresh bean sprouts
2 cups hot cooked short grain rice

1. In large bowl, mix together chicken, gingerroot, salt and 1/2 tablespoon of the soy sauce.
2. In large frypan, place peanut oil and heat over medium high temperature. Add chicken mixture and stir fry until chicken is opaque, about 3 minutes.
3. Add sesame seed, onion and garlic, continuing to stir fry about 2 minutes.
4. Add bean sprouts and stir just until heated through, about 1 minute.
5. Finally, gently stir in cooked rice and remaining 3 tablespoons soy sauce. Serve immediately.

Makes 4 servings.

* Place sesame seed in frypan over medium temperature. Stir and cook until golden, about 3 minutes. Crush with mortar and pestle or blend quickly in blender.

Recipe provided courtesy of the National Chicken Council. Used with permission.