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.
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