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Chicken and Baby Corn Stir Fry

Chicken and Baby Corn Stir Fry

Quick and easy Chicken and Baby Corn Stir Fry with crisp vegetables and tender chicken in savory sauce. Ready in under 30 minutes with simple ingredients and classic stir fry technique that the whole family will love.

⏱ Prep: 5 min ⏱ Cook: 25 min

Ingredients

  • 1 large b boneless chicken breast (sliced)
  • 1 can baby corn (14.5 oz, drained)
  • 1.5 cup snap peas
  • 1 medium carrots (sliced)
  • 5 piece scallions (chopped)
  • 2 tsp minced ginger
  • 1 tsp minced garlic
  • 1 tsp sesame oil
  • 2 tbsp low sodium soy sauce
  • 1.5 tsp granulated white sugar
  • 1 tbsp oyster sauce
  • 1.25 cup chicken broth
  • 0 salt and pepper (to taste)
  • 2 tbsp oil

Instructions

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

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

  3. Add the sliced chicken to the wok. Stir fry for 8 minutes, tossing frequently, until the chicken is cooked through and starts to turn golden brown.

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

  5. Add the sliced carrots, snap peas, and drained baby corn to the wok. Stir fry for 5 to 8 minutes until the vegetables are tender but still crisp. The sauce should coat everything with a glossy sheen.

  6. Season with salt and pepper to taste. Adjust the seasoning based on your preference, keeping in mind that oyster sauce and soy sauce are already salty.

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