Focused recipe
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.
American Asian Chinese Updated 11/5/2012
Ingredients
Measured from the catalog payload.
- 1 lb boneless chicken breast sliced
- 1 can baby corn drained
- 1 1/2 cups snap pea
- 1 carrot sliced
- 5 pieces scallion 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
- pepper
- 2 tablespoons cooking oil
Instructions
7 cooking steps
- Heat the cooking oil in a wok or large pan over high heat until shimmering.
- 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.
- 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.
- 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.
- 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.
- 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.
- Transfer the chicken and baby corn stir fry to a serving plate. Serve hot with steamed white rice.
Catalog details
Useful for browsing and sync.
Dinner, Lunch, Main Course, Chicken baby corn stir fry, Chicken, chicken and baby corn, chicken stir fry, quick, stir fry, vegetables Public recipe Revision 1
Recipe 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.