Chicken, Pepper and Corn Stir-Fry Recipe

Name: Chicken, Pepper and Corn Stir-Fry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 pound boneless, skinless chicken thighs (about 2 large), cut into 3/4- to 1-inch pieces; 1 large egg white; 2 tablespoons Chinese rice wine or dry sherry; 1 tablespoon plus 2 teaspoons cornstarch; 5 teaspoons low-sodium soy sauce; Kosher salt; 1 tablespoon sugar; Freshly ground black pepper; 4 tablespoons peanut or vegetable oil; 2 -inch piece ginger, sliced paper thin; 5 scallions, whites cut into 1/2-inch pieces and greens sliced, separated; 2 red bell peppers, sliced; 1 cup frozen corn kernels; Cooked brown rice, for serving

Servings: persons

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

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.
2
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.
3
Place the sauce, vegetables and chicken near the stove.
4
Heat 2 tablespoons of the peanut oil in a large wok or large nonstick skillet over medium-high heat; swirl to coat the wok.
5
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.
6
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.
7
Remove the chicken with a slotted spoon and set aside.
8
Wipe the wok out if needed.
9
Return the wok to medium-high heat and add the remaining 2 tablespoons of oil to the wok.
10
Just as the oil begins to smoke, add the ginger and stir-fry until fragrant, about 30 seconds.
11
Add the scallion whites and peppers and stir-fry until crisp-tender, about 3 minutes.
12
Add the corn and stir-fry until just soft, about 1 minute.
13
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.
14
Add the scallion greens.
15
Serve with the brown rice.

485

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3/4 pound boneless, skinless chicken thighs (about 2 large), cut into 3/4- to 1-inch pieces, 1 large egg white, 2 tablespoons Chinese rice wine or dry sherry, 1 tablespoon plus 2 teaspoons cornstarch, and more.

Yes, Chicken, Pepper 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.

That's it — enjoy your meal!

Chicken, Pepper and Corn Stir-Fry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions