I'm looking for a recipe for the chinese dish ';Chicken with Sweetcorn';'; but NOT the soup. Ayone know?

I think this may be what you're looking for:





Chinese Chicken with Sweet Corn





Serves 4





Ingredients:





1/2 green bell pepper


1 red bell pepper or 1/2 red and 1/2 yellow bell pepper


1 can baby corn (sweet corn)


2 tablespoons soy sauce


3 tablespoons water or chicken broth


1 teaspoon wine or dry sherry


1 teaspoon white sugar


1/2 teaspoon sesame oil


1 teaspoon cornstarch


2 garlic cloves, peeled and chopped


Oil for stir-frying, as needed


2 cups cooked chopped chicken thigh meat (or leftover turkey meat)





Preparation:


Wash, remove the seeds from the bell peppers and cut into thin strips.


Rinse the can of baby corn in warm water and drain thoroughly.


Combine the soy sauce, water or chicken broth, wine or dry sherry, sugar, and sesame oil in a small bowl. Whisk in the cornstarch and set aside.


Heat the wok and add oil, drizzling it around the sides. When the oil is hot, add the garlic, and stir-fry until aromatic.


Add the baby corn, stir fry briefly, and then add the green bell peppers, red bell peppers. Continue stir-frying.


Give a the sauce a quick re-stir. Make a well in the middle of the wok and add the sauce, stirring quickly to thicken.


Add the chicken, mix everything together, and serve hot over rice or noodles.I'm looking for a recipe for the chinese dish ';Chicken with Sweetcorn';'; but NOT the soup. Ayone know?
1 TBS (15ml) sunflower oil


2 cloves garlic, peeled and crushed


1 red pepper, cut into strips


125g (one small pack) baby sweetcorn, sliced lengthways


4 skinless chicken breast fillets, thinly sliced


a 400ml can of coconut milk


2-3 TBS (30-45ml) red curry paste


600ml chicken stock


2 TBS (30ml) light soy sauce


a 250g packet of Chinese egg noodles


6 salad onions, sliced at an angle


1 pack fresh coriander, chopped














Heat the oil in a wok or large frying pan and fry the garlic for a few seconds. Toss in the red pepper and baby sweetcorn, then stirfry over a high heat for 3 minutes or until softened.


Add the chciekn to the pan and cook for a further minute.


Stir inthe coconut milk, curry paste, chicken stock and soy sauce. Bring to the boil, then simmer for five minutes.


Meanwhile, place the egg noodles in a large bowl and cover with boiling water. Leave them to soak for two minutes then drain well.


Add the salad onions and coriander to the curry and heat through until they are hot.


Place the noodles into warmed bowls and spoon the chicken curry and it's sauce over them. Serve at once