- 1 2/3-pounds [750-g] chicken thighs, skinned and boned
- 15 ounces [425 mL] canned miniature corn-on-the-cob, drained
- 2 tablespoons [30 mL] oil
- 4 garlic cloves, thinly sliced
- 2 tiny, fresh hot red peppers, thinly sliced
- 1 onion, minced
- 1 red bell pepper, sliced
- 10 broccoli flowerets
- 1 tablespoon [15 mL] fish sauce [found in Oriental grocery stores]
- 1 tablespoon [15 mL] light soy sauce
- 1 teaspoon [5 mL] freshly grated ginger
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- Cut chicken meat into thin strips; half corn-on-the-cob lengthwise and reserve.
- Into a wok, heat 1 tablespoon [15 mL] oil; add garlic and hot red pepper slices.
- Stir-fry until almost brown, then remove from wok; reserve.
- To wok, add reserved chicken strips, a little at a time; brown until tender.
- Remove chicken strips from wok.
- Pour remaining 1 tablespoon [15 mL] oil into wok; stir-fry onion and red bell pepper for 1 minute.
- Add reserved chicken strips and corn-on-the-cob halves, broccoli flowerets, fish sauce, soy sauce and grated ginger.
- Stir-fry until really hot.
- Transfer chicken mixture onto a serving plate.
- Decorate with reserved garlic and hot red peppper slices.
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