Oriental Chicken Skillet With Baby Corn and Red Peppers

• 5 boneless skinless chicken breasts, cut into 3/4-inch pieces, you can use 6 breasts if desired
• 12 cup cornstarch
• 1 cup chicken broth
• 1 tablespoon cornstarch
• 2 tablespoons rice vinegar
• 3 tablespoons oyster sauce (can use more if desired)
• 1 tablespoon sugar
• 13 cup vegetable oil
• 2 teaspoons dried chili pepper flakes (or use less) (optional)
• 8 green onions, thinly sliced (can use more or less)
• 1 red bell pepper, seeded and diced
• 2 cups canned baby corn, drained (I just use one can)
• 2 tablespoons fresh ginger, peeled and chopped
• 2 tablespoons chopped garlic
• 1 large red bell pepper, seeded and chopped
• salt and pepper

1. Place the chicken cubes in a bowl and toss with 1/2 cup cornstarch until well coated (I use my hands to do this) then transfer to a colander and toss to remove any excess cornstarch.
2. In a small bowl whisk together chicken broth and 1 tablespoon cornstarch until dissolved, then add in rice vinegar, oyster sauce, soy sauce and sugar; mix until thoroughly combined.
3. Heat the oil in a large skillet over high heat.
4. Add in the chicken and fry until just cooked through, stirring occasionally (about 4-5 minutes) transfer the chicken to a bowl.
5. Pour off all fat except about 2 tablespoons from skillet.
6. Add in the chili flakes, green onions, ginger, garlic, baby corn and red bell pepper; stir-fry over medium heat until crisp-tender (about 2 minutes).
7. Return the chicken to the skillet, then add in the broth/cornstach mixture, simmer on low heat, stirring until the sauce thickens (about 1 minute).
8. Serve with rice.

chicken breasts, cornstarch, chicken broth, cornstarch, rice vinegar, oyster sauce, sugar, vegetable oil, chili pepper, green onions, red bell pepper, baby corn, fresh ginger, garlic, red bell pepper, salt

Taken from www.food.com/recipe/oriental-chicken-skillet-with-baby-corn-and-red-peppers-155284 (may not work)