Stir-Fried Chicken with Creamed Corn (BRW)

• 1 pound boneless, skinless chicken breasts or thighs, cut into roughly 1-inch chunks [Given the option, I never go for white meat]
• 2 tablespoons soy sauce
• 1 teaspoon dark sesame oil
• 1 tablespoon Shaoxing wine, dry sherry, or white wine [Might as well use sherry.  I don't think I've gotten around to getting Shaoxing wine yet.  Odd that it suggests white wine as well.  I don't see that much.]
• 2 tablespoons peanut or neutral oil, like corn or grapeseed
• 1 tablespoon minced garlic
• 1 tablespoon peeled and minced fresh ginger
• 1 small fresh chile, stemmed, seeded, and mince or hot red pepper flakes to taste
• One 15-ounce can creamed corn
• 1 cup fresh, frozen, or canned corn kernels
• Chopped fresh cilantro leaves for garnish

Mise en place.  Yeah, that is literally a can of creamed corn.  Mark Bittman leads me to think that this is a fairly popular dish in Hong Kong.

Chicken marinates in the soy sauce, sesame oil, and wine while other ingredients are prepped.

Cook chicken undisturbed in oil over high heat undisturbed for about 2 minutes until the bottom browns (sort of).  Stir once or twice and cook for another couple of minutes.

Turn the heat down to medium low, add the aromatics, and stir.

Fifteen seconds later add the corn.  Cook until heated through.

Hey, I can't say that this dish isn't quite tasty, but cracking open a can of creamed corn and using that as the general basis of a "home-cooked" dish doesn't really suit my tastes anymore.  It all kind of feels a little gross, but I'm glad I gave this a shot.
Frozen dinners and those pot pies in those yellow boxes are still totally good, but I can only imagine the ingredient list for creamed corn.