Chicken Stir-Fry W/ Baby Corn Recipe

Name: Chicken Stir-Fry W/ Baby Corn
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 boneless skinless chicken breasts; 2 teaspoons cornstarch; ⅓ cup chicken stock; 3 tablespoons soy sauce; 1 ½ tablespoons oil; 2 garlic cloves, finely chopped; 2 tablespoons finely chopped fresh ginger; 8 ounces bok choy, shredded; 1 (14 ounce) can baby corn, drained; ⅛ teaspoon white pepper

Servings: persons

2 boneless skinless chicken breasts
2 teaspoons cornstarch
⅓ cup chicken stock
3 tablespoons soy sauce
1 ½ tablespoons oil
2 garlic cloves, finely chopped
2 tablespoons finely chopped fresh ginger
8 ounces bok choy, shredded
1 (14 ounce) can baby corn, drained
⅛ teaspoon white pepper

1
Thinly slice the chicken.
2
In a small bowl, combine cornstarch with stock and soy sauce.
3
Heat oil in wok, stir fry garlic and ginger until golden.
4
Add chicken and stir fry 3-4 minutes, transfer to a bowl.
5
Reheat oil;add bok choy and baby corn.
6
Stir fry about 4 minutes, until bok choy is slightly softened and corn is lightly browned.
7
Return chicken to wok with cornstarch mixture and pepper; cook, stirring to thicken slightly.
8
Serve with steamed rice.

283

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

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

You need 10 ingredients. The key ingredients include: 2 boneless skinless chicken breasts, 2 teaspoons cornstarch, ⅓ cup chicken stock, 3 tablespoons soy sauce, and more.

Yes, Chicken Stir-Fry W/ Baby Corn 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.

Chicken Stir-Fry W/ Baby Corn

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