Prep 20 mins
Cook 10 mins
No need for a wok to make this all you need is a large skillet, this might quite possible become one of your favorite Asian-style dishes! I added in some cashews when I made this, but you can add in any kind of nuts if you want, or sprinkle with sesame seeds. Sub broccoli florets for the red peppers, or use both!
- 5 boneless skinless chicken breasts, cut into 3/4-inch pieces, you can use 6 breasts if desired
- 1⁄2 cup cornstarch
- 1 cup chicken broth
- 1 tablespoon cornstarch
- 2 tablespoons rice vinegar
- 3 tablespoons oyster sauce (can use more if desired)
- 1 tablespoon sugar
- 1⁄3 cup vegetable oil
- 2 teaspoons dried chili pepper flakes (or use less) (optional)
- 8 green onions, thinly sliced (can use more or less)
- 1 red bell pepper, seeded and diced
- 2 cups canned baby corn, drained (I just use one can)
- 2 tablespoons fresh ginger, peeled and chopped
- 2 tablespoons chopped garlic
- 1 large red bell pepper, seeded and chopped
- salt and pepper
- Place the chicken cubes in a bowl and toss with 1/2 cup cornstarch until well coated (I use my hands to do this) then transfer to a colander and toss to remove any excess cornstarch.
- In a small bowl whisk together chicken broth and 1 tablespoon cornstarch until dissolved, then add in rice vinegar, oyster sauce, soy sauce and sugar; mix until thoroughly combined.
- Heat the oil in a large skillet over high heat.
- Add in the chicken and fry until just cooked through, stirring occasionally (about 4-5 minutes) transfer the chicken to a bowl.
- Pour off all fat except about 2 tablespoons from skillet.
- Add in the chili flakes, green onions, ginger, garlic, baby corn and red bell pepper; stir-fry over medium heat until crisp-tender (about 2 minutes).
- Return the chicken to the skillet, then add in the broth/cornstach mixture, simmer on low heat, stirring until the sauce thickens (about 1 minute).
- Serve with rice.