|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 24g||31%|
|Saturated Fat 5g||27%|
|Total Carbohydrate 12g||4%|
|Dietary Fiber 2g||6%|
|Total Sugars 4g|
|Vitamin C 72mg||358%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This is a recipe for those times when you have some cooked chicken or turkey leftovers but not a lot. To make it a full entrée, you need to stretch it with other ingredients.
Bell peppers and canned baby corn add color and a sweet-and-savory flavor to this simple stir-fry. The soy sauce and sesame oil give the dish a slight Chinese touch. If you want to add more vegetables, try a few broccoli florets. Instead of chicken thighs, you can use any other boneless chicken.
A wok is ideal for stir-fries like this for a number of reasons. The large size and the shape of the wok gives you room to push the already cooked food up the sides while the rest of the food continues to cook in the center of the wok. Also, a wok uses less oil than a frying pan or a skillet. Because of the depth of the wok, there is no splattering, which occurs mostly when you add the sauce.
This is a speedy dinner. Prep time included, it is ready in about 15 minutes. But while cooking in a wok is quick, it requires your full attention and frequent stirring. If you are new to stir-frying, check out these stir-frying tips.
Serve this stir-fry with plain white or brown rice or Asian noodles.
Leftovers keep in an airtight container in the fridge for two to three days.
1/2 green bell pepper
1 red bell pepper, or 1/2 red and 1/2 yellow bell pepper
1 (14-ounce) can baby corn
2 tablespoons soy sauce
3 tablespoons water, or chicken broth
1 teaspoon wine, or dry sherry
1 teaspoon granulated sugar
1/2 teaspoon sesame oil
1 teaspoon cornstarch
2 cloves garlic, chopped
2 tablespoons vegetable oil, or more as needed
2 cups chopped cooked chicken thighs, or leftover turkey meat
Gather the ingredients.
Wash the bell peppers, remove their seeds, and cut into thin strips.
Rinse the can of baby corn in warm water and drain thoroughly.
Combine the soy sauce, water or chicken broth, wine or dry sherry, sugar, and sesame oil in a small bowl.
Whisk in the cornstarch and set aside.
Heat the wok and add oil, drizzling it around the sides.
When the oil is hot, add the garlic, and stir-fry until aromatic.
Add the baby corn, stir-fry briefly and then add the green bell peppers, red bell peppers. Continue stir-frying.
Give the sauce a quick re-stir. Make a well in the middle of the wok and add the sauce, stirring quickly to thicken.
Add the chicken, mix everything together, and serve hot over rice or noodles.