Stir-Fried Chicken with Creamed Corn

• 1 pound boneless, skinless chicken breasts or thighs, cut into roughly 1-inch chunks
• 2 tablespoons soy sauce
• 1 teaspoon dark sesame oil
• 1 tablespoon Shaoxing wine, dry sherry, or white wine
• 2 tablespoons peanut or neutral oil, like corn or grapeseed
• 1 tablespoon minced garlic
• 1 tablespoon peeled and minced fresh ginger
• 1 small fresh chile, stemmed, seeded, and minced, or hot red pepper flakes to taste
• One 15-ounce can creamed corn
• 1 cup fresh, frozen, or canned corn kernels
• Chopped fresh cilantro leaves for garnish

1. In a small bowl, mix the chicken with the soy sauce, sesame oil, and wine.
2. Marinate while you prepare the other ingredients.
3. Put the oil in a deep skillet or large wok, preferably nonstick, and turn the heat to high.
4. Drain the chicken.
5. When the oil is hot, add the chicken to the skillet and cook, undisturbed, until the bottom browns, about 2 minutes.
6. Stir once or twice and cook for another 2 minutes.
7. Turn the heat to medium-low.
8. Add the garlic, ginger, and chile and stir; 15 seconds later, add both types of corn.
9. Cook, stirring occasionally, until heated through, 3 or 4 minutes.
10. Garnish and serve over white rice.
11. Substitute 1 pound ground beef for the chicken.
12. Proceed as directed, breaking it into small pieces while browning.

chicken breasts, soy sauce, dark sesame oil, shaoxing wine, peanut, garlic, fresh ginger, fresh chile, corn, corn kernels, fresh cilantro

Taken from www.epicurious.com/recipes/food/views/stir-fried-chicken-with-creamed-corn-386461 (may not work)