Stir-fry with chicken, bell peppers and corn

Ingredients:

• 350 g skinless and boneless chicken thighs (about 2 large), cut into 2-2.5 cm pieces.
• Protein of 1 large egg
• 2 tbsp. l. Chinese rice wine or dry sherry
• 1 tbsp + 2 tsp cornstarch
• 5 tsp. lightly salted soy sauce
• 1 tbsp. sugar
• 4 tablespoons peanut or vegetable oil
• 5 cm ginger root, cut into very thin slices
• 5 green onions, cut the white parts into 1 cm pieces, and thinly slice the green parts, keep them separate
• 2 red bell peppers, thinly sliced
• 1 cup frozen corn kernels, thawed
• Cooked brown rice, for serving

Preparation:

1. In a medium bowl, combine the chicken, egg white, 1 tablespoon each of rice wine and cornstarch, 1 teaspoon of soy sauce, and 1/4 teaspoon of salt. In a small bowl, combine 1/3 cup of water, the remaining 4 teaspoons of soy sauce, 1 tablespoon of rice wine, 2 teaspoons of cornstarch, sugar, and 1/2 teaspoon each of salt and black pepper until the salt and sugar dissolve, and set aside.
2. Place the sauce, vegetables, and chicken near the stove. Heat 2 tablespoons of peanut oil in a large wok or nonstick skillet over medium-high heat; swirl the wok to coat. Once the oil is hot, use a slotted spoon to remove the chicken from the bowl, reserving any excess liquid, and add it to the oil. Cook, breaking up the chicken just enough to keep it from clumping, until the pieces are lightly browned, 2-3 minutes. Remove the chicken with a slotted spoon and set aside. Wipe out the wok if necessary.
3. Return the wok to medium heat and add the remaining 2 tablespoons of oil. Once the oil begins to smoke, add the ginger and stir-fry until fragrant, about 30 seconds. Add the white part of the green onion and pepper and fry until golden brown, about 3 minutes.
4. Add the corn and cook, stirring, until tender, about 1 minute. Add the chicken and sauce (stir before adding); stir until the sauce thickens and the vegetables and chicken are cooked through, 1 to 2 minutes. Stir in the green onions. Serve the stir-fry with brown rice.