Chicken, Pepper and Corn Stir-Fry

  4.0 – 21 reviews  • Corn Recipes
An easy tip to follow when cooking and eating healthy is “Eat the rainbow,” and this colorful stir-fry is a great way to start. We use boneless, skinless chicken thighs instead of breasts because a little goes a long way.
Level: Intermediate
Total: 30 min
Active: 30 min
Yield: 4 servings

Ingredients

  1. 3/4 pound boneless, skinless chicken thighs (about 2 large), cut into 3/4- to 1-inch pieces
  2. 1 large egg white
  3. 2 tablespoons Chinese rice wine or dry sherry
  4. 1 tablespoon plus 2 teaspoons cornstarch
  5. 5 teaspoons low-sodium soy sauce
  6. Kosher salt
  7. 1 tablespoon sugar
  8. Freshly ground black pepper
  9. 4 tablespoons peanut or vegetable oil
  10. 2-inch piece ginger, sliced paper thin
  11. 5 scallions, whites cut into 1/2-inch pieces and greens sliced, separated
  12. 2 red bell peppers, sliced
  13. 1 cup frozen corn kernels, thawed
  14. Cooked brown rice, for serving

Instructions

  1. Toss the chicken with the egg white, 1 tablespoon each rice wine and cornstarch, 1 teaspoon soy sauce and 1/4 teaspoon salt in a medium bowl. Mix together 1/3 cup water, the remaining 4 teaspoons of soy sauce, 1 tablespoon rice wine and 2 teaspoons cornstarch, the sugar and 1/2 teaspoon each salt and pepper in a small bowl until dissolved; set aside.
  2. Place the sauce, vegetables and chicken near the stove. Heat 2 tablespoons of the peanut oil in a large wok or large nonstick skillet over medium-high heat; swirl to coat the wok. Once the oil is hot, scoop the chicken from the bowl with a slotted spoon, letting any excess coating remain in the bowl, and add to the oil. Stir-fry, breaking the chicken up just enough so it doesn’t clump, until the outside coating is set and lightly golden, 2 to 3 minutes. Remove the chicken with a slotted spoon and set aside. Wipe the wok out if needed.
  3. Return the wok to medium-high heat and add the remaining 2 tablespoons of oil to the wok. Just as the oil begins to smoke, add the ginger and stir-fry until fragrant, about 30 seconds. Add the scallion whites and peppers and stir-fry until crisp-tender, about 3 minutes. Add the corn and stir-fry until just soft, about 1 minute. Add the chicken and the sauce (stir the sauce before adding); stir until the sauce is thick and the vegetables and chicken are cooked through, 1 to 2 minutes. Add the scallion greens. Serve with the brown rice.

Nutrition Facts

Calories 420 calorie
Total Fat 18 grams
Saturated Fat 3.5 grams
Cholesterol 70 milligrams
Sodium 640 milligrams
Carbohydrates 41 grams
Dietary Fiber 4 grams
Protein 22 grams
Sugar 7 grams

Reviews

Stephanie Rios
I used frozen stir fry vegetables with this recipe. It was good.
Mrs. Melanie Davis
Love this recipe!!! We’ve made it a few time’s when friends come over and it is one of our signature dishes now!
Troy Bradshaw
OMG this is the best!!! My husband now insists on this weekly. I did make a few changes. No scallions, since we’re not onion lovers, I didn’t use the egg white, I added zest and juice of one lime, red chili flakes and a little cilantro. YUMMM
Sarah Jones
We enjoyed this a lot. It was straight-forward and mildly delicious. I used a little flour instead of cornstarch, Splenda instead of sugar, and did not add the extra sauce back in wok.
Aaron Ware
These are the most confusing reviews.. too bland, too spicy, which is it? Lol
Amanda Curtis
Pretty good
Alyssa Morris
Best dish on this app, so far! The seasoning was on point! I’m excited to make this again!
Rodney Burnett
Cook time was reasonable I say it accurate. But the dish is very bland but it’s healthy usually bland is healthy. I didn’t use the corn starch since corn starch is a thickener I can’t put that in my stomach ha! But it does need more seasoning to it.
Kelly Frye
I didn’t like this dish, the chicken felt like it was raw and it too for ever to “cook” . The vegetables was ok and it tasted blend I had to put more salt and nothing. My family didn’t enjoy and it took almost an hour, not 30 minutes
Jessica Frost
Awesome

 

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