Sweet Corn and Ground Chicken Stir-fry with Soy Sauce

Soy sauce is deeply attached to the Japanese lifestyle. Visitors arriving at Narita Airport have been known to comment on the tantalizing aroma of caramelized soy sauce.

Sweet Corn and Ground Chicken Stir-fry with Soy Sauce
Photographed by Akio Takeuchi

Recipe by
Wu Wen







Calorie count is per serving

Ingredients (Serves 2)

  • 200 g ground chicken (thighs)
  • 1 ear sweet corn
  • 1 tbsp vegetable oil
  • 1 tbsp sake
  • 2/3 tbsp soy sauce



Break the sweet corn in half and cut off the kernels, running your knife along the cob, then separate the kernels. Oil a frying pan with vegetable oil and heat, then add the ground chicken and stir-fry over medium heat, stirring briskly to break it up into small pieces. When the chicken has changed color, add the sake and stir-fry to cook off the excess moisture. Add the sweet corn and gently stir-fry until fragrant.


Sprinkle the soy sauce over top and briefly stir-fry to evenly mix the chicken and corn, then serve.