I love Chinese-style stir fries! They’re fast to make, they’re so pretty with the explosion of shapes and colors, and they’re perfect when you have only a small amount but several varieties of vegetables. The chicken had been fried earlier in the day so the stir-frying part to complete the dish took less than five minutes. Well, fifteen minutes if you include the time to prepare the vegetables. I used whole chicken thighs but you can substitute fillets. Fillets would be the ideal choice I only used boned chicken because that was what I had.
Cut each chicken piece through the bone into five to six portions. Season with salt and pepper. Toss with the 1/3 cup of flour starch. Heat the oil. Fry the chicken, in batches if necessary, until golden and crisp. Drain on paper towels and set aside. Make the sauce by stirring together the broth, oyster sauce, sugar, sesame oil, and teaspoonful of tapioca starch. Add enough salt and ground black pepper to taste.
Pour off the oil from the wok or frying pan and wipe it clean to remove any burnt starch. Pour 2 tbsps. of cooking oil back into the pan. Heat and add the corn and carrot slices. Stir fry for a few seconds. Pour in the rice wine. Stir fry until the wine has almost evaporated. Add the mushrooms, chicharo, onion and garlic. Stir fry for about 30 seconds.
Throw in the cooked chicken. Toss and keep everything moving for a few seconds to reheat the chicken. Pour in the sauce. Cook, stirring and tossing, until the sauce is thick and clear. Serve the chicken stir fry immediately. With rice or cooked egg noodles. It’s good either way.