Chicken, Pepper and Corn Stir-Fry

Ingredients

• 4 servings pepper black freshly ground
• 4 servings brown rice cooked for serving
• 1 cup corn kernels frozen
• 1 tablespoon cornstarch 
• 1 large egg white 
• 2 inch ginger paper thin sliced
• 4 servings kosher salt 
• 5 teaspoons soya sauce low-sodium
• 2  bell peppers red sliced
• 2 tablespoons rice wine dry chinese
• 5  scallions separated sliced cut into 1/2-inch pieces and greens ,
• 0.8 pound chicken thighs boneless skinless cut into 3/4- to 1-inch pieces ( 2 large)
• 1 tablespoon sugar 
• 4 tablespoons vegetable oil 

Equipment

• bowl
• frying pan
• stove
• wok
• slotted spoon

Directions

1. Toss the chicken with the egg white, 1 tablespoon each rice wine and cornstarch, 1 teaspoon soy sauce and 1/4 teaspoon salt in a medium bowl.
2. Mix together 1/3 cup water, the remaining 4 teaspoons of soy sauce, 1 tablespoon rice wine and 2 teaspoons cornstarch, the sugar and 1/2 teaspoon each salt and pepper in a small bowl until dissolved; set aside.
3. Place the sauce, vegetables and chicken near the stove.
4. Heat 2 tablespoons of the peanut oil in a large wok or large nonstick skillet over medium-high heat; swirl to coat the wok. Once the oil is hot, scoop the chicken from the bowl with a slotted spoon, letting any excess coating remain in the bowl, and add to the oil. Stir-fry, breaking the chicken up just enough so it doesn't clump, until the outside coating is set and lightly golden, 2 to 3 minutes.
5. Remove the chicken with a slotted spoon and set aside. Wipe the wok out if needed.
6. Return the wok to medium-high heat and add the remaining 2 tablespoons of oil to the wok. Just as the oil begins to smoke, add the ginger and stir-fry until fragrant, about 30 seconds.
7. Add the scallion whites and peppers and stir-fry until crisp-tender, about 3 minutes.
8. Add the corn and stir-fry until just soft, about 1 minute.
9. Add the chicken and the sauce (stir the sauce before adding); stir until the sauce is thick and the vegetables and chicken are cooked through, 1 to 2 minutes.
10. Add the scallion greens.
11. Serve with the brown rice.