Stir-Fried Chicken With Creamed Corn

• 1 pound boneless chicken (breasts or thighs), in 1/2-inch chunks
• 2 tablespoons soy sauce
• 1 teaspoon sesame oil
• 1 tablespoon sherry, rice wine, sake or white wine
• 2 tablespoons peanut oil or another neutral oil, like corn or grape seed
• 1 tablespoon minced garlic
• 1 tablespoon minced ginger
• 1 small chili, seeds and stems removed, minced (or dried red chili flakes to taste)
• 1 15-ounce can creamed corn
• 1 cup corn kernels (fresh, frozen or canned)
• Chopped cilantro leaves for garnish

1. In a small bowl, mix the chicken with the soy sauce, the sesame oil and the wine.
2. Put the peanut oil into a deep skillet or wok, preferably nonstick, and turn heat to high.
3. Drain chicken.
4. When oil is hot, add chicken to skillet, and cook, undisturbed, until bottom browns, about 2 minutes.
5. Stir once or twice, and cook 2 minutes longer.
6. Turn the heat down to medium-low.
7. Add the garlic, the ginger and the chili to the skillet, and stir; 15 seconds later, add the creamed corn and the corn kernels.
8. Cook, stirring occasionally, until heated through, 3 or 4 minutes.
9. Garnish, and serve over white rice.

chicken, soy sauce, sesame oil, sherry, peanut oil, garlic, ginger, chili, corn, corn kernels, cilantro

Taken from cooking.nytimes.com/recipes/10175 (may not work)