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Home » Recipes » Chicken Recipes » Chicken and Baby Corn Stir Fry

Chicken and Baby Corn Stir Fry

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Chicken and Baby Corn Stir fry is another quick and easy chicken stir fry recipe. This is the variation where we are using baby corn, snap peas, and carrots. This is part of my stir fry recipe collection.

Chicken and Baby Corn Stir Fry

If you are trying to cook something real quick for lunch or dinner, this chicken and baby corn stir fry recipe is one that you should consider. It will take you less than 30 minutes prepare everything, this means that you should be cooking your rice in the rice cooker prior to making this chicken stir fry.

It all starts by sautéing the ginger, garlic, and scallions. This process will make your kitchen smell real good. It also releases all the flavors in the oil for the chicken to absorb later on. I used boneless and skinless chicken breasts for this chicken stir fry recipe to save more time; all I did was to thinly slice the chicken breasts so that it cooks fast and stay tender and then placed it in the wok and stir fry. Seasonings such as soy sauce and oyster sauce were also added for additional flavor. Don’t forget the sesame oil. This will make your dish smell and taste oriental.

Try this Chicken and Baby Corn Stir Fry recipe and let me know what you think.

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Chicken and Baby Corn Stir Fry

Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4
Author Vanjo Merano

Ingredients

  • 1 lb. boneless chicken breast sliced
  • 1 can 14.5 oz. baby corn, drained
  • 1 1/2 cups snap peas
  • 1 medium carrots sliced
  • 5 pieces chopped scallions
  • 2 teaspoons minced ginger
  • 1 teaspoon minced garlic
  • 1 teaspoon sesame oil
  • 2 tablespoons low sodium soy sauce
  • 1/2 teaspoon granulated white sugar
  • 1 tablespoon oyster sauce
  • 1/4 cup chicken broth
  • salt and pepper to taste
  • 2 tablespoons cooking oil

Instructions

  • Heat cooking oil in a wok or pan
  • Sauté the ginger, garlic, and scallions.
  • Add the chicken. Stir-fry for 8 minutes
  • Put-in the oyster sauce, sugar, soy sauce, sesame oil, and chicken broth.
  • Add the carrot, snow pea, and young corn. Cook for 5 to 8 minutes.
  • Add salt and pepper to taste.
  • Serve with white rice. Share and enjoy!

Nutrition

Serving: 4g

Related Recipes:

  • Beef and Baby Corn Stir Fry Recipe
    Beef and Baby Corn Stir Fry Recipe
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    Beef Stir Fry Recipe
  • Spicy Eggplant Stir Fry
    Spicy Eggplant Stir Fry
  • Stir Fried Chicken Franks
    Stir Fried Chicken Franks
  • Creamy Lengua with Corn
    Creamy Lengua with Corn
  • Sweet and Sour Chicken Meatballs
    Sweet and Sour Chicken Meatballs

Reader Interactions

Comments

  1. Gen Gatch says

    April 7, 2015 at 7:42 pm

    I cooked it earlier today and my family loved it!

    Reply
  2. Ellesgue says

    November 21, 2012 at 6:39 am

    Tried this for dinner tonight. I omitted the chicken cube, instead i boiled the chicken first and used the broth. also, i added more sesame oil bec i like its taste. It turned out so yummy! My hubby loves it!

    Reply

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