Stir-Fried Chicken With Creamed Corn

By Mark Bittman

Published October 1, 2002

Total Time
20 minutes
Rating
4(43)
Comments
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Featured in: THE MINIMALIST; Creamed Corn? Really?

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Ingredients

Yield:4 servings

  • 1 pound boneless chicken (breasts or thighs), in ½-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)

  • Chopped cilantro leaves for garnish

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

28 grams carbs; 83 milligrams cholesterol; 279 calories; 2 grams monosaturated fat; 2 grams polyunsaturated fat; 1 gram saturated fat; 6 grams fat; 3 grams fiber; 713 milligrams sodium; 30 grams protein; 7 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 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. Step 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.

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Ratings

4 out of 5
43 user ratings
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Comments

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FrankW

This recipe was the beginning of a wonderful food journey for my daughter when she was young and for me as her father and a new home cook. The accompanying article Mark wrote was a good story too.

Emma

Super easy and delicious. The addition of cilantro is a must. Definitely added to my repertoire.

Lissa

Mark Bittman put it all in the title, and I trusted him. It is such a great week night dish.

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