Chicken and Corn Stir-Fry

Submitted by BeccaB3c

"For variation, rice vinegar or balsamic vinegar make good substitutes for the sherry vinegar."

 

• Ready In: 20mins
• Ingredients: 10
• Serves: 4

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.