SUMMER CHICKEN STIR FRY
Big Bowl Restaurant Recipe
2-3 ears fresh sweet corn
1/2 pound fresh peas in the shell
2 teaspoons oyster sauce
1 teaspoon light soy sauce
1 teaspoon sugar
1 1/4 teaspoons kosher salt
3/4 cup chicken stock
6 ounces boneless chicken breast, cut into 1/2 inch cubes
3 1/2 teaspoons cornstarch
1 1/2 teaspoons sesame oil
2 cups peanut or vegetable oil
3-4 fresh shiitake, oyster or other mushroom, sliced
1 fresh red chile pepper, seeded and sliced
2 teaspoons chopped garlic
2 tablespoons rice wine
1/2 teaspoon freshly ground black pepper
Husk and, with a knife, cut the corn kernel off the cob into a mixing bowl. Shell the peas into the bowl. Set aside.
Mix the oyster sauce, soy sauce, sugar, 1 teaspoon of the salt, and the chicken stock. Set aside.
Mix the chicken breast with 2 teaspoons of the cornstarch, the remaining 1/4 teaspoon salt, and 1 teaspoon of the sesame oil. Set aside. Mix the remaining 1 1/2 teaspoons of cornstarch with 2 tablespoons of water. Set aside.
Heat 2 cups of peanut oil in a wok or skillet until hot but not smoking. Add the chicken and stir, separating the pieces, just until the chicken changes color. Remove from the oil with a slotted spoon to drain.
Remove all the oil from the wok or skillet and reserve. Wipe the pan and reheat over high heat. When hot, add 4 tablespoons of the reserved oil. Turn the heat to medium and add the mushrooms and chile pepper. Cook, stirring, for 1 to 2 minutes, until the mushrooms are softened. Add the garlic and stir briefly. Add the corn and peas, and cook, stirring, over high heat for 30 seconds to 1 minute. Add the chicken stock mixture, bring to a boil, turn the heat to medium, and simmer until the corn and peas are cooked, about 2 minutes. Re-add the chicken.
Turn the heat to high. Re-stir the cornstarch and water mixture and add. Stir over high heat until the sauce thickens and clears. Splash in the wine and continue to stir briefly. Spoon into a serving bowl or platter and serve sprinled with sesame oil and the black pepper. Makes 2 to 4 servings.
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