Wednesday, March 12, 2008

What's Cooking Wednesday!!! - Chicken and Corn Saute

Last Saturday night I was all excited to try out a new electric wok that I bought half price only to open it and discover that half the components were missing. :( I was upset, especially since I had bought a few things to start cooking in it. A few months back my mom bought me a great stirfry recipe book and I've been dying to use it.

After flipping through many mouth watering recipes I settled on an easy one and got everything all ready. Once I realized cooking with the wok was a no go I decided to just use my frying pan. It turned out great.

Chicken & Corn Saute

4 skinless, boneless chicken breasts
9 oz/250 g baby corn cobs
9 oz/250 g snow peas
2 tbsp sunflower seeds
1 tbsp sherry vinegar
1 tbsp honey
1 tbsp light soy sauce
1 tbsp sunflower seeds
rice or Chinese egg noodles, to serve

1)Using a sharp knife, slice the chicken breasts into long, thin strips.
2)Cut the baby corn cobs in half lengthwise and then top and tail the snow peas.
3)Heat the sunflower oil in a preheated wok or a wide skillet.
4)Add the chicken and cook over a fairly high heat, stirring, for 1 minute.
5)Add the baby corns cobs and snow peas, and cook over a moderate heat for 5-8 minutes, until evenly cooked. The vegetables should still be slightly crunchy.
6)Mix together the sherry vinegar, honey, and soy sauce in a small bowl.
7)Stir the vinegar mixture into the pan with the sunflower seeds.
8)Season well the pepper. Cook, stirring, for 1 minute.
9)Serve the dish hot with rice or Chinese egg noodles.

This was so good! I did change things up a little though. I only used one and a half chicken breasts cuz the ones I have are huge. I also cut the amount of peas and corn in half. I used snap peas instead of snow peas becuz thats what I had and I like them better. I didn't use sunflower seeds becuz I didn't have them on hand. Also the recipe indicated that if you didn't have sherry vinegar you could use rice vinegar or balsamic, so I used the balsamic since I had that in the cupboard. We had it with some leftover rice and it was great! This one is a keeper in our household for sure.


1 comment:

Canadian Saver said...

That sounds great! I never would have thought to put sunflower seeds in my stirfries.

I also just use a big skillet for my stirfries. I have an electric wok, but it is a pain to take out, clean, etc. 99% of the time now I just use my big skillet and it turns out great each time.