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Oriental Chicken Skillet With Baby Corn and Red Peppers

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“No need for a wok to make this all you need is a large skillet, this might quite possible become one of your favorite Asian-style dishes! I added in some cashews when I made this, but you can add in any kind of nuts if you want, or sprinkle with sesame seeds. Sub broccoli florets for the red peppers, or use both!”

Ingredients Nutrition


  1. Place the chicken cubes in a bowl and toss with 1/2 cup cornstarch until well coated (I use my hands to do this) then transfer to a colander and toss to remove any excess cornstarch.
  2. In a small bowl whisk together chicken broth and 1 tablespoon cornstarch until dissolved, then add in rice vinegar, oyster sauce, soy sauce and sugar; mix until thoroughly combined.
  3. Heat the oil in a large skillet over high heat.
  4. Add in the chicken and fry until just cooked through, stirring occasionally (about 4-5 minutes) transfer the chicken to a bowl.
  5. Pour off all fat except about 2 tablespoons from skillet.
  6. Add in the chili flakes, green onions, ginger, garlic, baby corn and red bell pepper; stir-fry over medium heat until crisp-tender (about 2 minutes).
  7. Return the chicken to the skillet, then add in the broth/cornstach mixture, simmer on low heat, stirring until the sauce thickens (about 1 minute).
  8. Serve with rice.

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