Chicken, Pepper and Corn Stir-Fry

Name: Chicken, Pepper and Corn Stir-Fry
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 4 servings Freshly ground black pepper; 4 servings Cooked brown rice, for serving; 237 milliliters frozen corn kernels; 1 Tbsp cornstarch; 1 large egg white; 2 inches ginger, sliced paper thin; 4 servings Kosher salt; 5 teaspoons low-sodium soy sauce; 2 red bell peppers, sliced; 2 Tbsps Chinese rice wine or dry sherry; 5 scallions, whites cut into 1/2-inch pieces and greens sliced, separated; 340 grams boneless, skinless chicken thighs (about 2 large), cut into 3/4- to 1-inch pieces; 1 Tbsp sugar; 4 Tbsps peanut or vegetable oil

You can never have too many main course recipes, so give Chicken, Pepper and Corn Stir-Fry a try. This recipe covers 24% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 22g of protein, 19g of fat, and a total of 426 calories. This recipe serves 4. A mixture of cornstarch, chicken thighs, sugar, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the cornstarch you could follow this main course with the Chocolate Cornstarch Pudding as a dessert. From preparation to the plate, this recipe takes approximately 30 minutes.

Instructions

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.

Ingredients you will need

Corn Starch

Egg Whites

Rice Wine

Soy Sauce

Whole Chicken

Salt

Equipment you will use

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.

Ingredients you will need

Salt And Pepper

Corn Starch

Rice Wine

Soy Sauce

Sugar

Water

Equipment you will use

Bowl

Place the sauce, vegetables and chicken near the stove.

Ingredients you will need

Vegetable

Whole Chicken

Sauce

Equipment you will use

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.

Ingredients you will need

Peanut Oil

Whole Chicken

Cooking Oil

Equipment you will use

Slotted Spoon

Frying Pan

Bowl

Wok

Remove the chicken with a slotted spoon and set aside. Wipe the wok out if needed.

Ingredients you will need

Whole Chicken

Equipment you will use

Slotted Spoon

Wok

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.

Ingredients you will need

Ginger

Cooking Oil

Equipment you will use

Wok

Add the scallion whites and peppers and stir-fry until crisp-tender, about 3 minutes.

Ingredients you will need

Green Onions

Peppers

Add the corn and stir-fry until just soft, about 1 minute.

Ingredients you will need

Corn

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.

Ingredients you will need

Vegetable

Whole Chicken

Sauce

Add the scallion greens.

Ingredients you will need

Green Onions

Serve with the brown rice.

Ingredients you will need

Brown Rice