Chicken Sweet Corn Stir Fry
Try making this Sweet and savory chicken stir–fry with corn for an easy prep meal anytime.
3/4 pound boneless, skinless chicken thighs (about 2 large), cut into 1/4 inch pieces
1 large egg white
2 tablespoons Chinese rice wine or dry sherry
1 tablespoon plus 2 teaspoons cornstarch
5 teaspoons low-sodium soy sauce
1 tablespoon oyster sauce
Freshly ground black pepper
4 tablespoons peanut or vegetable oil
2-inch piece ginger, sliced paper thin
1 cup frozen green peas, thawed
1 small carrot, diced
1 cup frozen corn kernels, thawed
Step 1: Toss the chicken with the egg white, 1 tablespoon each rice wine and cornstarch, 1 tablespoon oyster sauce, 1 teaspoon soy sauce and 1/4 teaspoon salt in a medium bowl. Mix together 1/3 cup water, the remaining 4 teaspoons of soy sauce, 1 tablespoon rice wine and 2 teaspoons cornstarch, the sugar and 1/2 teaspoon each salt and pepper in a small bowl until dissolved; set aside.
Step 2: Place the sauce, vegetables and chicken near the stove. Heat 2 tablespoons of the peanut oil in a large wok or large nonstick skillet over medium-high heat; swirl to coat the wok. Once the oil is hot, scoop the chicken from the bowl with a slotted spoon, letting any excess coating remain in the bowl, and add to the oil. Stir-fry, breaking the chicken up just enough so it doesn’t clump, until the outside coating is set and lightly golden, 2 to 3 minutes. Remove the chicken with a slotted spoon and set aside. Wipe the wok out if needed.
Step 3: Return the wok to medium-high heat and add the remaining 2 tablespoons of oil to the wok. Just as the oil begins to smoke, add the ginger and stir-fry until fragrant, about 30 seconds. Add the corn and green peas and stir-fry until just soft, about 1 minute. Add the chicken and the sauce (stir the sauce before adding); stir until the sauce is thick and the vegetables and chicken are cooked through, 1 to 2 minutes.