Chicken With Corn And Peas

Directions

1. Husk and, with a knife, cut the corn kernels off the cob into a mixing bowl.
2. Shell the peas into the bowl, and set aside.
3. Mix the oyster sauce, soy sauce, sugar, 1 tsp. of the salt and the chicken stock; set aside.
4. Mix the chicken breast with 2 tsp. of the cornstarch, the remaining 1/4 tsp. salt and 1 tsp. of the sesame oil; set aside. Mix the remaining 1 1/2 tsp. of cornstarch with 2 Tbsp. water and set aside. Heat 2 c. peanut oil in a wok or possibly skillet till warm but not smoking. Add in the chicken and stir, separating the pcs, just till the chicken changes color. Remove from the oil with a slotted spoon to drain.
5. Remove all the oil from the wok or possibly skillet and reserve; wipe the pan and reheat over high heat. When warm, add in 4 Tbsp. of the reserved oil. Turn the heat to medium and add in the mushrooms and chili pepper. Cook, stirring, for 1 to 2 min, till the mushrooms are softened. Add in the garlic and stir briefly; add in the corn and peas, and cook, stirring, over high heat for 30 seconds to 1 minute. Add in the chicken stock mix, bring to a boil, turn the heat to medium and simmer till the corn and peas are cooked, about 2 min; re-add in the chicken.
6. Turn the heat to high. Restir the cornstarch-water mix and add in. Stir over high heat till the sauce thickens and clears. Splash in the wine and continue to stir briefly. Spoon into a serving bowl or possibly platter and serve sprinkled with sesame oil and the black pepper, accompanied by white rice.