Oriental Chicken Skillet With Baby Corn and Red Peppers

Name: Oriental Chicken Skillet With Baby Corn and Red Peppers
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 serving(s)
Ingredients: 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

Submitted by Kittencalrecipezazz

"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!"

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Ready In:: 30mins
Ingredients:: 16
Serves:: 4

ingredients

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

directions

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.