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Name: Stir-Fried Chicken with Creamed Corn
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Asian
Ingredients: 1 pound boneless chicken breasts in 1/2~doublequote chunck; 2 tablespoons soy sauce; 1 teaspoon sesame oil; 1 tablespoon sherry, rice wine, sake or white wine; 2 tablespoons peanut oil; 1 tablespoon minced garlic; 1 tablespoon minced ginger; 1 small chili, seeds and stems removed (or dried red; 1 15 oz can creamed corn; 1 cup frozen corn kernels; chopped cilantro leaves for garnish

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INGREDIENTS

1 pound boneless chicken breasts in 1/2~doublequote chunck
2 tablespoons soy sauce
1 teaspoon sesame oil
1 tablespoon sherry, rice wine, sake or white wine
2 tablespoons peanut oil
1 tablespoon minced garlic
1 tablespoon minced ginger
1 small chili, seeds and stems removed (or dried red
1 15 oz can creamed corn
1 cup frozen corn kernels
chopped cilantro leaves for garnish

Servings

INSTRUCTIONS

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 min. Stir once or twice, and cook 2 min longer. Turn the heat down to med-low.

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 min. Garnish and serve over white rice.

NOTES

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Stir-Fried Chicken with Creamed Corn

1 pound boneless chicken breasts in 1/2~doublequote chunck
2 tablespoons soy sauce
1 teaspoon sesame oil
1 tablespoon sherry, rice wine, sake or white wine
2 tablespoons peanut oil
1 tablespoon minced garlic
1 tablespoon minced ginger
1 small chili, seeds and stems removed (or dried red
1 15 oz can creamed corn
1 cup frozen corn kernels
 chopped cilantro leaves for garnish

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 min.  Stir once or twice, and cook 2 min longer.  Turn the heat down to med-low.

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 min. Garnish and serve over white rice.

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Nutrition

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Serving Size: 1 Serving (161g)
Recipe Makes: 4 Servings

Calories: 135
Calories from Fat: 76 (56%)

Amt Per Serving		% DV

	Total Fat 8.4g	11 %
	Saturated Fat 1.4g	7 %
	Monounsaturated Fat 3.7g
	Polyunsanturated Fat 2.9g
Cholesterol 0mg		0 %
Sodium 128.3mg		4 %
Potassium 164.3mg		4 %
Total Carbohydrate 15.2g		4 %
	Dietary Fiber 1.5g	6 %
	Sugars, other 13.6g
Protein 2.5g		4 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 135

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