Stir-Fried Chicken With Snow Peas and Baby Corn

Here is a quick and delicious stir-fry recipe for busy nights that is good enough for company.

Ingredients

• 4 teaspoons reduced-sodium soy sauce
• 4 teaspoons dark sesame oil
• 1 tablespoon rice wine, dry sherry, or rice vinegar
• 1 pound skinned and boned chicken breasts, cut into 1-inch cubes
• 1/2 cup chicken stock or low-sodium chicken broth mixed with 2 teaspoons cornstarch

• 1 tablespoon vegetable oil
• 1 tablespoon minced fresh ginger
• 1 tablespoon minced garlic
• 4 green onions, white part only, sliced (1/3 cup)
• 4 ounces snow peas, trimmed (1 cup)
• 1 can (14 ounces) baby corn, drained and rinsed

How to make it 



• 1

  In a medium-size bowl, mix 2 teaspoons each of the soy sauce and sesame oil with the wine. Add the chicken and let marinate for 30 minutes. In a small bowl, combine the stock-cornstarch mixture with the remaining 2 teaspoons each of soy sauce and sesame oil.
• 2

  In a 12-inch nonstick skillet, heat the vegetable oil over moderately high heat. Add the ginger, garlic, and green onions and stir-fry for 30 seconds. Add the chicken and stir-fry for about 2 minutes or until no longer pink on the outside. Add the snow peas and corn and stir-fry 2 minutes more.
• 3

  Add the cornstarch-stock mixture to the skillet, lower the heat, and simmer, stirring, for 2 to 3 minutes or until the sauce is slightly thickened and the juices run clear, not pink, when the chicken is pricked with a fork. Serves 4.