Stir-Fried Chicken With Creamed Corn

1 pound boneless chicken (breasts or thighs), in 1/2-inch chunks
2 tablespoons soy sauce
1 teaspoon sesame oil
1 tablespoon sherry, rice wine, sake or white wine
2 tablespoons peanut oil or another neutral oil, like corn or grape seed
1 tablespoon minced garlic
1 tablespoon minced ginger
1 small chili, seeds and stems removed, minced (or dried red chili flakes to taste)
1 15-ounce can creamed corn
1 cup corn kernels (fresh, frozen or canned)
Chopped cilantro leaves for garnish

Nutritional Information
- Nutritional analysis per serving (4 servings)
  404 calories; 20 grams fat; 3 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 5 grams polyunsaturated fat; 26 grams carbohydrates; 3 grams dietary fiber; 3 grams sugars; 28 grams protein; 72 milligrams cholesterol; 709 milligrams sodium

4 servings

In a small bowl, mix the chicken with the soy sauce, the sesame oil and the wine. Put the peanut oil into a deep skillet or wok, preferably nonstick, and turn heat to high. Drain chicken. When oil is hot, add chicken to skillet, and cook, undisturbed, until bottom browns, about 2 minutes. Stir once or twice, and cook 2 minutes longer. Turn the heat down to medium-low.
Add the garlic, the ginger and the chili to the skillet, and stir; 15 seconds later, add the creamed corn and the corn kernels. Cook, stirring occasionally, until heated through, 3 or 4 minutes. Garnish, and serve over white rice.