Stir-Fried Chicken With Creamed Corn

Time: 20 minutes


1 pound boneless chicken (breasts or thighs), in 1/2-inch chunks

2 tablespoons soy sauce

1 teaspoon sesame oil

1 tablespoon sherry, rice wine, sake or white wine

2 tablespoons peanut oil or another neutral oil, like corn or grape seed

1 tablespoon minced garlic

1 tablespoon minced ginger

1 small chili, seeds and stems removed, minced (or dried red chili flakes to taste)

1 15-ounce can creamed corn

1 cup corn kernels (fresh, frozen or canned)


1. In a small bowl, mix the chicken with the soy sauce, the sesame oil and the wine. Put the peanut oil into a deep skillet or wok, preferably nonstick, and turn heat to high. Drain chicken. When oil is hot, add chicken to skillet, and cook, undisturbed, until bottom browns, about 2 minutes. Stir once or twice, and cook 2 minutes longer. Turn the heat down to medium-low.


2. Add the garlic, the ginger and the chili to the skillet, and stir; 15 seconds later, add the creamed corn and the corn kernels. Cook, stirring occasionally, until heated through, 3 or 4 minutes. Garnish, and serve over white rice.


Yield: 4 servings.


NY Times, Oct. 5, 2002