Stir-Fried Chicken with Creamed Corn ~ Amanda Hesser

I was looking at recipes using leftover chicken and found this in THE ESSENTIAL NEW YORK TIMES COOKBOOK by Amanda Hesser. I was hesitant to even make it, but the results were amazing. We loved it and I've cooked it for friends and they love it as well.

Ingredients:

1 pound boneless chicken (breasts or thighs) cut into 1/2 inch chunks (I also have used leftover chicken)
2 tablespoons soy sauce (use gluten free)
1 tsp Asian sesame oil
1 tablespoon sherry, rice wine, sake, or dry white wine (I use sherry)
2 tablespoons neutral oil (I use olive)
1 tablespoon minced garlic
1 tablespoon minced fresh ginger
1 small chile, seeded and minced (or crushed red pepper flakes to taste)
One 15 oz can creamed corn
1 cup corn kernels (fresh, frozen or canned)
Chopped cilantro for garnish

Instructions:

1.Mix the chicken with the soy sauce, sesame oil, and wine in a small bowl. Put the oil into a deep skillet or wok, and turn the heat to high.
2. Drain the chicken (I don't do this). When the oil is hot, add the chicken to the skillet and cook undisturbed until the bottom browns, about 2 minutes. Stir ones or twice, and cook 2 minutes longer.
3. Turn the heat down to medium-low. Add the garlic, ginger, and chile and stir; 15 seconds later add the creamed corn and corn kernels. Cook, stirring occasionally until heated through, 3-4 minutes. Garnish with cilantro and serve over rice or quinoa.