Chicken and Corn Stir-Fry

• 4 boneless skinless chicken breasts
• 9 ounces baby sweet corn cobs
• 9 ounces snow peas
• 2 tablespoons sunflower oil
• 1 tablespoon sherry wine vinegar
• 1 tablespoon honey
• 1 tablespoon light soy sauce
• 1 tablespoon sunflower seeds
• pepper
• rice or Chinese egg noodles, to serve

1. Using a sharp knife, slice the chicken into long, thin strips.
2. Cut the baby corn cobs in half lengthwise and trim the snow peas.
3. Heat the sunflower oil in a preheated wok or a wide skillet- Add the chicken and stir-fry over fairly high heat for 1 minute.
4. Add the baby corn cobs and snow peas and stir-fry over moderate heat for 5 to 8 minutes, until evenly cooked (The vegetables should be tender but still slightly crunchy).
5. Combine the sherry vinegar, honey and soy sauce in a small bowl.
6. Stir the vinegar mixture into the wok or skillet with the sunflower seeds- Season to taste with pepper.
7. Cook, stirring occasionally, for 1 minutes.
8. Serve the chicken and corn stir-fry hot with rice or Chinese egg noodles.

chicken breasts, baby sweet corn cobs, snow peas, sunflower oil, sherry wine vinegar, honey, soy sauce, sunflower seeds, pepper, rice

Taken from www.food.com/recipe/chicken-and-corn-stir-fry-131008 (may not work)