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05 July 2013,01:57 by
Sagarika Sadhukhan

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Serves :

Preparation Time :
10 minutes

Cooking Time :
25 minutes

Preparation Method :

  • Put chicken and 4 Tablespoon cornstarch in a plastic zip pouch. Shake until chicken is evenly coated.
  • Sauce: Measure soy sauce, broth and 1 cup water in a clear measuring cup. Add remaining ingredients to cup.
  • Heat oil in a large non-stick skillet over medium-high heat.
  • Add chicken; stir-fry for 3 minute. Remove to a bowl.
  • Add Chinese cabbage and pepper strips to skillet. Stir-fry 2 to 3 minutes until crisp-tender.
  • Stir Sauce to mix. Add to skillet with the baby corn. Boil 1 minute, or until slightly thickened.
  • Stir in chicken; pour into serving bowl.
  • Sprinkle with sesame seeds and scallions.
  • Serve over rice.


  • 500 grams of Boneless Chicken
  • 4 Tablespoon corn starch

For Sauce

  • 50 grams each lite soy sauce and chicken broth
  • 1 Tablespoon cornstarch
  • 2 Tablespoon minced garlic and fresh ginger
  • 4 teaspoon Sesame oil
  • 750 grams Chinese cabbage, stalks separated and cut in 1inch pieces
  • 1 red pepper cut in narrow strips
  • 250 grams baby corn
  • 50 grams sliced scallions

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