Chicken Stir Fry with Baby Corn

Ingredients

• 1 lb boneless chicken breast (sliced)
• 10 ounces baby corn (fresh)
• 20 pieces snow peas
• 1 medium carrot (sliced)
• 1 medium onion (sliced)
• 1/4 cup leeks (chopped)
• 1 teaspoon ginger (minced)
• 2 cloves garlic (minced)
• 1 teaspoon sesame oil
• 3 tablespoons low sodium soy sauce
• 1/2 teaspoon white sugar
• 1 1/2 tablespoons oyster sauce
• 1/4 cup chicken broth
• 1/8 teaspoon ground white pepper (to taste)
• 2 tablespoons cooking oil

Instructions

1. 1

   Heat the cooking oil in a wok or large pan over high heat until shimmering.

2. 2

   Add the minced ginger, minced garlic, and onion leeks. Sauté for about 1 minute until fragrant. The aromatics should release their flavors into the oil.

3. 3

   Add the sliced chicken to the wok. Stir fry for 3 to 5 minutes, tossing frequently, until the chicken is cooked through.

4. 4

   Add the onion. Saute for 30 seconds

5. 5

   Pour in the oyster sauce, white sugar, low sodium soy sauce, sesame oil, and chicken broth. Stir well to coat the chicken evenly with the sauce.

6. 6

   Add the baby corn. Cover the wok and cook for 2 minutes.

7. 7

   Add the sliced carrots and snow peas to the wok. Stir fry for 2 minutes or until the vegetables are tender but still crisp. The sauce should coat everything with a glossy sheen.

8. 8

   Season with ground white pepper. .

9. 9

   Transfer the chicken and baby corn stir fry to a serving plate. Serve hot with steamed white rice.