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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|Serving Size: 1 Serving (161g)|
|Recipe Makes: 4 Servings|
|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 %|
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Calories per serving: 135
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