Chicken and Baby Corn Stir Fry

Quick and easy Chicken and Baby Corn Stir Fry with crisp vegetables and tender chicken in savory sauce. Ready in under 30 minutes with simple ingredients and classic stir fry technique that the whole family will love.

Prep Time5

Cook Time25

Total Time30

Course: Dinner, Lunch, Main Course

Cuisine: American, Asian, Chinese

Keyword: baby corn stir fry, Chicken, chicken and baby corn, chicken stir fry, quick, stir fry, vegetables

Servings: people

Calories: 336kcal

Cost: $

Equipment

1 Wok or large skillet For high heat stir frying
1 Sharp knife For slicing chicken and vegetables
1 Cutting board For food preparation
1 Colander For draining baby corn

Ingredients

1 lb boneless chicken breast sliced
1 can baby corn 14.5 oz, drained
1 1/2 cups snap peas
1 medium carrots sliced
5 pieces scallions chopped
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

US Customary - Metric

Instructions

Heat the cooking oil in a wok or large pan over high heat until shimmering.
2 tablespoons cooking oil
Add the minced ginger, minced garlic, and chopped scallions. Sauté for about 1 minute until fragrant. The aromatics should release their flavors into the oil.
2 teaspoons minced ginger, 1 teaspoon minced garlic, 5 pieces scallions
Add the sliced chicken to the wok. Stir fry for 8 minutes, tossing frequently, until the chicken is cooked through and starts to turn golden brown.
1 lb boneless chicken breast
Pour in the oyster sauce, granulated white sugar, low sodium soy sauce, sesame oil, and chicken broth. Stir well to coat the chicken evenly with the sauce.
1 tablespoon oyster sauce, 1/2 teaspoon granulated white sugar, 2 tablespoons low sodium soy sauce, 1 teaspoon sesame oil, 1/4 cup chicken broth
Add the sliced carrots, snap peas, and drained baby corn to the wok. Stir fry for 5 to 8 minutes until the vegetables are tender but still crisp. The sauce should coat everything with a glossy sheen.
1 medium carrots, 1 1/2 cups snap peas, 1 can baby corn
Season with salt and pepper to taste. Adjust the seasoning based on your preference, keeping in mind that oyster sauce and soy sauce are already salty.
salt and pepper
Transfer the chicken and baby corn stir fry to a serving plate. Serve hot with steamed white rice.

Notes

High heat is essential: Keep your burner on high throughout the stir frying process. This creates the characteristic seared flavor and prevents vegetables from becoming soggy. If using an electric stove, preheat the pan for 3 to 4 minutes before adding oil.
Drain baby corn thoroughly: Canned baby corn is packed in water. Drain it well in a colander and pat dry with paper towels to prevent excess liquid from diluting your sauce. The drier the baby corn, the better it will absorb the sauce flavors.
Prep before cooking: Have all ingredients prepped and lined up before you start cooking. Once the wok is hot, the cooking process moves very quickly and there's no time to stop and prepare more ingredients.
Storage instructions: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a hot wok or skillet over high heat, not in the microwave, to restore the best texture. Add a splash of water if the sauce has thickened too much.
Sesame oil as finishing oil: Add sesame oil at the very end of cooking, not at the beginning. It's a flavoring oil that loses its distinctive aroma when heated for too long.

Nutrition