Chicken Pepper & Corn Stir Fry

I love a good stir fry, really who doesn't? I honestly have never done one with corn though and this looks amazing! This recipe will serve 4

Ingredients:

3/4lb boneless skinless chicken thighs cut into 3/4" pieces

1 large egg white

2T Chinese rice wine

1T plus 2tsp cornstarch

5tsp low sodium soy sauce

kosher salt

1T sugar

black pepper

4T veggie oil

2" piece ginger, sliced paper thin

5 green onions, whites cut into 1/2" pieces and greens sliced, separated

2 red bell peppers, sliced

1c frozen corn kernels, thawed

cooked brown rice for serving

How to make:

Toss the chicken with the egg white, 1 tablespoon each rice wine and cornstarch, 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.

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.

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 scallion whites and peppers and stir-fry until crisp-tender, about 3 minutes. Add the corn 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. Add the scallion greens. Serve with the brown rice.