Chicken Stir Fry with Baby Corn
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.
Servings: 4 people
Calories: 341kcal
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
- 10 ounces baby corn fresh
- 20 pieces snow peas
- 1 medium carrot sliced
- 1 medium onion sliced
- 1/4 cup leeks chopped
- 1 teaspoon ginger minced
- 2 cloves garlic minced
- 1 teaspoon sesame oil
- 3 tablespoons low sodium soy sauce
- 1/2 teaspoon white sugar
- 1 1/2 tablespoons oyster sauce
- 1/4 cup chicken broth
- 1/8 teaspoon ground white pepper to taste
- 2 tablespoons cooking oil
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 onion leeks. Sauté for about 1 minute until fragrant. The aromatics should release their flavors into the oil.1 teaspoon ginger, 2 cloves garlic, 1/4 cup leeks
- Add the sliced chicken to the wok. Stir fry for 3 to 5 minutes, tossing frequently, until the chicken is cooked through.1 lb boneless chicken breast
- Add the onion. Saute for 30 seconds1 medium onion
- Pour in the oyster sauce, white sugar, low sodium soy sauce, sesame oil, and chicken broth. Stir well to coat the chicken evenly with the sauce.1 1/2 tablespoons oyster sauce, 1/2 teaspoon white sugar, 3 tablespoons low sodium soy sauce, 1 teaspoon sesame oil, 1/4 cup chicken broth
- Add the baby corn. Cover the wok and cook for 2 minutes.10 ounces baby corn
- Add the sliced carrots and snow peas to the wok. Stir fry for 2 minutes or until the vegetables are tender but still crisp. The sauce should coat everything with a glossy sheen.20 pieces snow peas, 1 medium carrot
- Season with ground white pepper. .1/8 teaspoon ground white 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.
- Canned Baby Corn (young corn) can also be used. Drain it 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
Calories: 341kcal | Carbohydrates: 30g | Protein: 30g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Cholesterol: 73mg | Sodium: 817mg | Potassium: 817mg | Fiber: 4g | Sugar: 8g | Vitamin A: 3009IU | Vitamin C: 14mg | Calcium: 35mg | Iron: 1mg