Chicken and Corn Stir-Fry |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
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For variation, rice vinegar or balsamic vinegar make good substitutes for the sherry vinegar. Ingredients:
4 boneless skinless chicken breasts |
9 ounces baby sweet corn cobs |
9 ounces snow peas |
2 tablespoons sunflower oil |
1 tablespoon sherry wine vinegar |
1 tablespoon honey |
1 tablespoon light soy sauce |
1 tablespoon sunflower seeds |
pepper |
rice or chinese egg noodles, to serve |
Directions:
1. Using a sharp knife, slice the chicken into long, thin strips.
2. Cut the baby corn cobs in half lengthwise and trim the snow peas.
3. Heat the sunflower oil in a preheated wok or a wide skillet- Add the chicken and stir-fry over fairly high heat for 1 minute.
4. Add the baby corn cobs and snow peas and stir-fry over moderate heat for 5 to 8 minutes, until evenly cooked (The vegetables should be tender but still slightly crunchy).
5. Combine the sherry vinegar, honey and soy sauce in a small bowl.
6. Stir the vinegar mixture into the wok or skillet with the sunflower seeds- Season to taste with pepper.
7. Cook, stirring occasionally, for 1 minutes.
8. Serve the chicken and corn stir-fry hot with rice or Chinese egg noodles.
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