Chicken and Corn Stir-Fry – a delicious recipe with chicken breasts, baby sweet corn cobs, snow peas, sunflower oil, sherry wine vinegar, honey. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
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.
351
kcal
Calories
10
g
Fat
27
g
Carbs
39
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 4 boneless skinless chicken breasts, 9 ounces baby sweet corn cobs, 9 ounces snow peas, 2 tablespoons sunflower oil, and more.
Yes, Chicken and Corn Stir-Fry falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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