Thai Chicken with Young Corn

Okay, so maybe this seems a little funny right before Christmas--I mean, Thai food?  Where's the frosting?  Where's the cooked fruit?

Or maybe it's exactly what you need:  light, fast, a little sweet, a little tang on the tongue.  

It comes, unadulterated, from Thailand:  The Beautiful Cookbook.  It's a small-ish recipe, but doubles well. 

Thai Chicken with Young Corn

Enough cooked rice for your family (I usually do 2 cups for the five of us)

3 Tablespoons oil

1 lb. boneless chicken breast, cut into bite-sized slices

3 garlic cloves, crushed

1 cup baby corn

1/2 cup sliced mushrooms (straw or otherwise)

2 Tablespoons oyster sauce

2 Tablespoons fish sauce

2 Tablespoons sugar

1/2 teaspoon freshly ground peppercorns

2 green onions, cut into 1-inch pieces (or smaller, if you have fussy buggers)

1. Cook rice according to instructions. 
2. Cut up your chicken and slice your mushrooms.
3. Rinse the baby corn.  This helps give it a fresher taste
4. In a small bowl, mix together oyster sauce, fish sauce, sugar, and peppercorns. 
5. Heat your wok or skillet to high heat.  Add oil. 
6. Stir-fry chicken and garlic for 2 minutes. 
7. Add everything else.  Stir-fry for two more minutes.  
8. Serve hot over rice.  

Family Ratings: 

Will, who really is starting to develop an appetite:  10

Lucy, who was fighting the flu:  7

Jamie, who is becoming a fussy butt:  8

Ellen, who's not crazy about mushrooms:  10

Paul, who still resents the fact that he wasn't able to go to Thailand because of the red-shirt revolution:  10