Home-Style Chicken with Corn Sauce
Creamy and satisfying with very little fat, this is a popular dish with children as well as adults. Prosciutto (Italian dry-cured ham) is very close in flavour to Chinese cured hams. If it is available at your grocer's, have it cut thicker to dice rather than buying it in paper-thin slices.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 383 |
| pro | 36 g |
| total fat | 18 g |
| sat. fat | 3 g |
| carb | 21 g |
| fibre | 2 g |
| sodium | 642 mg |
| % RDI: | - |
| calcium | 4% |
| iron | 12% |
| vit A | 10% |
| vit C | 8% |
| folate | 19% |
-
1 lb (500 g) boneless skinless chicken breasts
4 tsp (20 mL) cornstarch
1/4 tsp (1 mL) salt
1 tsp (5 mL) minced gingerroot
3 green onions
3 tbsp (50 mL) vegetable oil
2 cups (500 mL) frozen or canned corn kernels
1-1/2 cups (375 mL) chicken stock
1/4 cup (50 mL) diced prosciutto or other ham (1 oz/30 g)
3 eggs
1/4 tsp (1 mL) white or black pepper
1/2 tsp (2 mL) sesame oil
1/3 cup (75 mL) loosely packed whole fresh coriander leaves
Preparation:
Cut chicken into 1/2-inch (1 cm) cubes; place in bowl. Add half each of the cornstarch and sa< stir in ginger and toss to combine. Keeping white and green parts separate, thinly slice onions.
In wok or large skillet, heat oil over high heat. Add white part of onions; stir-fry for 30 seconds. Add chicken; stir-fry for 2 minutes. Add corn, stock, prosciutto and remaining sa< bring to boil. Cook for about 3 minutes or until chicken is no longer pink inside.
Mix remaining cornstarch with 1 tbsp (15 mL) water; stir into pan.
In bowl, lightly beat eggs; stir in 1/2 cup (125 mL) hot sauce from pan. Slowly stir back into pan; reduce heat to low. Add pepper and green part of onions; cook, stirring gently and without boiling, for 1 minute or until thickened.
Pour into serving bowl. Drizzle with sesame oil; sprinkle with coriander.
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