On Tue, 01 Sep 2026 12:33:41 -0400
mummycullen@gmail-dot-com.no-spam.invalid (MummyChunk) wrote:
SHANTUNG CHICKEN
Quick Asian-style chicken breast
----------------------------------------
Yield
Serves 2-3.
Ingredients
* 1 chicken breast, skinned and boned
* 2 Tbsp corn starch, 30 ml
* 3 Tbsp soy sauce, 50 ml
* 1 Tbsp sherry, 15 ml
* 1 garlic clove, minced
* 3 Tbsp oil, 50 ml
* 1 Tbsp toasted sesame seeds, 15 ml
* 1/2 lb bean sprouts, 200 g
* 1 bunch green onions
* 1 Tbsp slivered fresh ginger root, 15 g
Method
1. Slice the green onions, separating the white parts from the green
parts.
2. Cut the chicken into thin, narrow strips.
3. In a dish, combine 1 Tbsp / 15 ml corn starch, 1 Tbsp / 15 ml soy
sauce, the sherry, and the minced garlic.
4. Mix the chicken strips with this marinade and set aside.
5. In a separate bowl, blend the remaining 1 Tbsp / 15 ml corn
starch, the remaining 2 Tbsp / 30 ml soy sauce, and 1 cup water. Set
aside.
6. Heat 1 Tbsp / 15 ml oil in a wok.
7. Stir-fry the chicken for 1 minute.
8. Remove the chicken from the wok and set aside.
9. Heat the remaining 2 Tbsp / 30 ml oil in the wok.
10. Add the bean sprouts, the white parts of the green onions, and
the slivered ginger.
11. Stir-fry for 3 minutes.
12. Return the chicken to the wok.
13. Add the soy sauce mixture, the green parts of the onions, and the
toasted sesame seeds.
14. Bring to a boil.
15. Cook until thickened.
16. Serve over noodles or rice.
Notes
This is a quick wok dish built around thin strips of chicken breast,
crunchy bean sprouts, green onions, fresh ginger, soy sauce, sherry,
garlic, and toasted sesame seeds.
The chicken is first mixed with corn starch, soy sauce, sherry, and
garlic. This short marinade helps season the chicken and gives it a
light coating before the quick stir-fry.
The second corn-starch mixture is the finishing sauce. It is added
after the chicken returns to the wok, then boiled until it thickens
around the chicken, vegetables, ginger, and sesame.
The recipe uses the green onions in two stages. The white parts are
cooked with the bean sprouts and ginger, while the green parts are
added near the end so they stay fresher and brighter.
Serve over noodles or rice. Rice will soak up the glossy soy-ginger
sauce, while noodles will make the dish feel more like a full
stir-fried noodle bowl.
“Shantung” is an older spelling associated with Shandong. This recipe
is best understood as a quick 1980s home-cooking stir-fry in an Asian
style rather than a detailed regional Shandong dish.
Verified Recipe Note: The method calls for 1 cup water in the sauce
mixture, but water is not listed in the ingredients. It has been
preserved in the method rather than silently added to the ingredient
list.
Verified Recipe Note: The original title line describes this as
“Quick Asian-style chicken breast,” which matches the short cooking
time and the simple wok method.
Rating
* Difficulty: Easy to moderate
* Time: 20 minutes
* Precision: Approximate measurement OK
Contributor
Katherine Rives Albitz
Hewlett-Packard
Ft. Collins, Colorado, USA
hplabs!hpfcla!hpcnof!k_albitz
+1
Any recipe that velvets the chicken will be outstanding!
On 9/1/2026 12:07 PM, frying air wrote:
On Tue, 01 Sep 2026 12:33:41 -0400 mummycullen@gmail-dot-com.no-spam.invalid (MummyChunk) wrote:
SHANTUNG CHICKEN
Quick Asian-style chicken breast
----------------------------------------
Yield
Serves 2-3.
Ingredients
* 1 chicken breast, skinned and boned
* 2 Tbsp corn starch, 30 ml
* 3 Tbsp soy sauce, 50 ml
* 1 Tbsp sherry, 15 ml
* 1 garlic clove, minced
* 3 Tbsp oil, 50 ml
* 1 Tbsp toasted sesame seeds, 15 ml
* 1/2 lb bean sprouts, 200 g
* 1 bunch green onions
* 1 Tbsp slivered fresh ginger root, 15 g
Method
1. Slice the green onions, separating the white parts from the
green parts.
2. Cut the chicken into thin, narrow strips.
3. In a dish, combine 1 Tbsp / 15 ml corn starch, 1 Tbsp / 15 ml
soy sauce, the sherry, and the minced garlic.
4. Mix the chicken strips with this marinade and set aside.
5. In a separate bowl, blend the remaining 1 Tbsp / 15 ml corn
starch, the remaining 2 Tbsp / 30 ml soy sauce, and 1 cup water.
Set aside.
6. Heat 1 Tbsp / 15 ml oil in a wok.
7. Stir-fry the chicken for 1 minute.
8. Remove the chicken from the wok and set aside.
9. Heat the remaining 2 Tbsp / 30 ml oil in the wok.
10. Add the bean sprouts, the white parts of the green onions, and
the slivered ginger.
11. Stir-fry for 3 minutes.
12. Return the chicken to the wok.
13. Add the soy sauce mixture, the green parts of the onions, and
the toasted sesame seeds.
14. Bring to a boil.
15. Cook until thickened.
16. Serve over noodles or rice.
Notes
This is a quick wok dish built around thin strips of chicken
breast, crunchy bean sprouts, green onions, fresh ginger, soy
sauce, sherry, garlic, and toasted sesame seeds.
The chicken is first mixed with corn starch, soy sauce, sherry, and
garlic. This short marinade helps season the chicken and gives it a
light coating before the quick stir-fry.
The second corn-starch mixture is the finishing sauce. It is added
after the chicken returns to the wok, then boiled until it thickens
around the chicken, vegetables, ginger, and sesame.
The recipe uses the green onions in two stages. The white parts are
cooked with the bean sprouts and ginger, while the green parts are
added near the end so they stay fresher and brighter.
Serve over noodles or rice. Rice will soak up the glossy soy-ginger
sauce, while noodles will make the dish feel more like a full
stir-fried noodle bowl.
“Shantung” is an older spelling associated with Shandong. This
recipe is best understood as a quick 1980s home-cooking stir-fry
in an Asian style rather than a detailed regional Shandong dish.
Verified Recipe Note: The method calls for 1 cup water in the sauce
mixture, but water is not listed in the ingredients. It has been
preserved in the method rather than silently added to the
ingredient list.
Verified Recipe Note: The original title line describes this as
“Quick Asian-style chicken breast,” which matches the short cooking
time and the simple wok method.
Rating
* Difficulty: Easy to moderate
* Time: 20 minutes
* Precision: Approximate measurement OK
Contributor
Katherine Rives Albitz
Hewlett-Packard
Ft. Collins, Colorado, USA
hplabs!hpfcla!hpcnof!k_albitz
+1
Any recipe that velvets the chicken will be outstanding!I'd leave out the green onion. They're a deal-breaker.
On Tue, 1 Sep 2026 14:30:30 -0500
Bryan Simmons <bryangsimmons@gmail.com> wrote:
On 9/1/2026 12:07 PM, frying air wrote:
On Tue, 01 Sep 2026 12:33:41 -0400>
mummycullen@gmail-dot-com.no-spam.invalid (MummyChunk) wrote:
SHANTUNG CHICKEN
Quick Asian-style chicken breast
----------------------------------------
Yield
Serves 2-3.
Ingredients
* 1 chicken breast, skinned and boned
* 2 Tbsp corn starch, 30 ml
* 3 Tbsp soy sauce, 50 ml
* 1 Tbsp sherry, 15 ml
* 1 garlic clove, minced
* 3 Tbsp oil, 50 ml
* 1 Tbsp toasted sesame seeds, 15 ml
* 1/2 lb bean sprouts, 200 g
* 1 bunch green onions
* 1 Tbsp slivered fresh ginger root, 15 g
Method
1. Slice the green onions, separating the white parts from the
green parts.
2. Cut the chicken into thin, narrow strips.
3. In a dish, combine 1 Tbsp / 15 ml corn starch, 1 Tbsp / 15 ml
soy sauce, the sherry, and the minced garlic.
4. Mix the chicken strips with this marinade and set aside.
5. In a separate bowl, blend the remaining 1 Tbsp / 15 ml corn
starch, the remaining 2 Tbsp / 30 ml soy sauce, and 1 cup water.
Set aside.
6. Heat 1 Tbsp / 15 ml oil in a wok.
7. Stir-fry the chicken for 1 minute.
8. Remove the chicken from the wok and set aside.
9. Heat the remaining 2 Tbsp / 30 ml oil in the wok.
10. Add the bean sprouts, the white parts of the green onions, and
the slivered ginger.
11. Stir-fry for 3 minutes.
12. Return the chicken to the wok.
13. Add the soy sauce mixture, the green parts of the onions, and
the toasted sesame seeds.
14. Bring to a boil.
15. Cook until thickened.
16. Serve over noodles or rice.
Notes
This is a quick wok dish built around thin strips of chicken
breast, crunchy bean sprouts, green onions, fresh ginger, soy
sauce, sherry, garlic, and toasted sesame seeds.
The chicken is first mixed with corn starch, soy sauce, sherry, and
garlic. This short marinade helps season the chicken and gives it a
light coating before the quick stir-fry.
The second corn-starch mixture is the finishing sauce. It is added
after the chicken returns to the wok, then boiled until it thickens
around the chicken, vegetables, ginger, and sesame.
The recipe uses the green onions in two stages. The white parts are
cooked with the bean sprouts and ginger, while the green parts are
added near the end so they stay fresher and brighter.
Serve over noodles or rice. Rice will soak up the glossy soy-ginger
sauce, while noodles will make the dish feel more like a full
stir-fried noodle bowl.
“Shantung” is an older spelling associated with Shandong. This
recipe is best understood as a quick 1980s home-cooking stir-fry
in an Asian style rather than a detailed regional Shandong dish.
Verified Recipe Note: The method calls for 1 cup water in the sauce
mixture, but water is not listed in the ingredients. It has been
preserved in the method rather than silently added to the
ingredient list.
Verified Recipe Note: The original title line describes this as
“Quick Asian-style chicken breast,” which matches the short cooking >>>> time and the simple wok method.
Rating
* Difficulty: Easy to moderate
* Time: 20 minutes
* Precision: Approximate measurement OK
Contributor
Katherine Rives Albitz
Hewlett-Packard
Ft. Collins, Colorado, USA
hplabs!hpfcla!hpcnof!k_albitz
+1
Any recipe that velvets the chicken will be outstanding!
I'd leave out the green onion. They're a deal-breaker.
But look...no cilantro!
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