Stir-Fried Chicken with Creamed Corn

Name: Stir-Fried Chicken with Creamed Corn
Prep time: 20 min
Total time: 20 min
Cuisine: Chinese
Ingredients: Chopped fresh cilantro leaves for garnish; 1 cup fresh, frozen, or canned corn kernels; One 15-ounce can creamed corn; 1 cup fresh, frozen, or canned corn kernels; 1 cup fresh, frozen, or canned corn kernels; 1 tablespoon peeled and minced fresh ginger; 1 tablespoon minced garlic; 1 small fresh chile, stemmed, seeded, and minced, or hot red pepper flakes to taste; 1 small fresh chile, stemmed, seeded, and minced, or hot red pepper flakes to taste; 1 tablespoon Shaoxing wine, dry sherry, or white wine; 1 tablespoon Shaoxing wine, dry sherry, or white wine; 1 teaspoon dark sesame oil; 1 tablespoon Shaoxing wine, dry sherry, or white wine; 2 tablespoons peanut or neutral oil, like corn or grapeseed; 2 tablespoons peanut or neutral oil, like corn or grapeseed; 2 tablespoons peanut or neutral oil, like corn or grapeseed; 2 tablespoons peanut or neutral oil, like corn or grapeseed; 1 pound boneless, skinless chicken breasts or thighs, cut into roughly 1-inch chunks; 2 tablespoons soy sauce; 1 pound boneless, skinless chicken breasts or thighs, cut into roughly 1-inch chunks; 1 pound boneless, skinless chicken breasts or thighs, cut into roughly 1-inch chunks

Preparation info

Makes
4
servings

Difficulty
Easy
Ready in
20 min

Appears in

The Best Recipes in the World

By Mark Bittman

Published 2005

About

Hong Kong, where East and West have met and exchanged ideas for a long time, has devised some dishes that to most American palates may seem more bizarre than stewed pigs’ ears. Among them is this recipe, stir-fried chicken with creamed corn. Yes: canned cream corn, as in Jolly Green Giant or Clarence Birdseye.

It’s not fancy, but it’s a good home-cooked dish, quick, easy, and convenient.

Ingredients

Asia
China
Main course
Hong Kong

Ingredients

Method