Quick Chicken & Baby Corn Stir-fry
A fast, vibrant stir-fry loaded with tender chicken strips and crunchy baby corn, tossed in a glossy garlic-soy sauce. Ready in just 20 minutes, this Indo-Chinese favorite pairs perfectly with fried rice or noodles for a satisfying weeknight dinner.
For 4 servings
- prep
Prep the chicken and vegetables.
1.Slice chicken breast into thin strips, about 2 inches long and 0.5 inch wide.2.Slice baby corn diagonally into 1-inch pieces.3.Cube the onion and bell pepper into bite-sized pieces.4.Finely chop garlic and ginger; slit green chilies lengthwise.5.Snip spring onion greens into thin rings for garnish. - other · ~2 min
Blanch the baby corn.
1.Bring 2 cups of water to a rolling boil with a pinch of salt.2.Add baby corn pieces and blanch for 2 minutes.3.Drain immediately and refresh under cold water. Set aside.TIPBlanching softens the corn slightly while keeping the final stir-fry crisp. - mix
Mix the sauce.
1.In a small bowl, combine soy sauce, red chili sauce, and vinegar.2.Dissolve cornstarch in 3 tablespoons of water, then stir into the sauce mixture.3.Add a pinch of salt and black pepper. Stir well and set aside. - fry · ~3 min
Stir-fry the chicken.
1.Heat 1 tablespoon of oil in a wok over high heat until it starts to smoke lightly.2.Add chicken strips in a single layer and stir-fry for 2 to 3 minutes until they turn white and are just cooked.3.Remove the chicken from the wok and set aside on a plate.TIPWork quickly on high heat to keep the chicken juicy — don't let it stew. - fry · ~3 min
Stir-fry the aromatics and vegetables.
1.Add the remaining 2 tablespoons of oil to the same wok still on high heat.2.Toss in chopped garlic, ginger, and slit green chilies; sauté for 20 seconds until fragrant.3.Add cubed onion and bell pepper; stir-fry for 2 minutes until they start to soften but still hold a crunch. - fry · ~2 min
Combine and finish the dish.
1.Return the cooked chicken to the wok along with the blanched baby corn.2.Pour the prepared sauce over the mixture and toss everything together over high heat.3.Cook for 1 to 2 minutes until the sauce thickens and coats all the ingredients evenly.TIPKeep the heat high and toss constantly — the sauce should be glossy and cling to each piece. - garnish
Garnish with spring onion greens and serve hot.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Slice chicken against the grain for tender, bite-sized strips that cook evenly.
- 2Blanch the baby corn just 2 minutes, then shock in cold water to lock in crunch.
- 3Get your wok smoking hot before adding oil to achieve proper wok hei (charred flavor).
- 4Stir-fry chicken in a single layer and avoid overcrowding—otherwise it steams instead of sears.
- 5Mix the cornstarch slurry just before adding to the wok, as it settles quickly.
- 6Toss constantly during the final combine to prevent the sauce from clumping or burning.
Adapt it for your goals.
High-vegetable
Double the bell pepper and add a handful of snow peas or sliced carrots for more color, crunch, and nutrients—perfect for bulking up the dish without extra meat.
low oilLow-oil
Reduce oil to 1.5 tablespoons total and use a non-stick pan; the chicken and vegetables will still cook well with minimal sticking, lowering the calorie count.
spicy heat loverSpicy-heat-lover
Add 1 teaspoon of finely chopped Thai bird's eye chilies along with the slit green chilies for a fiery kick that lingers.
gluten freeGluten-free
Replace soy sauce with tamari or coconut aminos; ensure the red chili sauce is certified gluten-free. The dish remains just as flavorful and safe for gluten-sensitive eaters.
protein swapProtein-swap
Substitute chicken with firm tofu or shrimp: press and cube tofu, then pan-fry until golden before stir-frying; shrimp need only 1-2 minutes in the wok.
Why this is on our healthy list.
Lean Protein Source
Chicken breast provides high-quality, low-fat protein essential for muscle repair and satiety.
Rich in Dietary Fiber
Baby corn and bell peppers contribute fiber that aids digestion and supports gut health.
Low in Added Sugar
The sauce relies on soy sauce and vinegar for flavor, keeping the dish naturally low in sugar compared to many bottled stir-fry sauces.
Contains Immune-Supporting Alliums
Garlic and onion are rich in sulfur compounds known to support the immune system and promote heart health.
Frequently asked questions
Yes—boneless, skinless thighs work well; they stay juicier due to higher fat content. Stir-fry for 3-4 minutes instead of 2-3.
