Chicken and Creamed Corn

    45 min

    A delicious chicken and corn dish. Chicken is marinated, then stir-fried and simmered in a cream-style corn base. It's wonderful as it is, but if you prefer a thicker sauce, add a little cornflour and water towards the end.


    Quebec, Canada
    10 people made this

    Serves: 4 - 6

    • 1 teaspoon salt
    • 1 teaspoon sugar
    • 1 teaspoon white pepper
    • 1 teaspoon oil
    • 1 tablespoon cornflour, mixed with 1 tablespoon water
    • 6 skinless, chicken breast fillets, finely sliced
    • Sauce
    • 1 tablespoon melted butter
    • 1 (375g) tin cream-style corn
    • 125ml water
    • 1/2 teaspoon caster sugar
    • 1 teaspoon salt
    • 125ml milk
    • 1 tablespoon oil
    • 1 medium onion, finely sliced
    • 1/2 teaspoon salt
    • 100g frozen sweetcorn

    Prep:15min  ›  Cook:10min  ›  Extra time:20min marinating  ›  Ready in:45min 

    1. In a large shallow bowl, mix together the salt, sugar, white pepper, oil and cornflour slurry. Add the chicken pieces, turn to coat and let sit for 20 minutes.
    2. Meanwhile in a medium bowl, mix together the butter, cream-style corn, water, caster sugar, salt and milk to make the sauce. Set aside.
    3. Heat a large frying pan with 1 tablespoon oil over high heat. Stir-fry the onion with salt until soft, about 3-4 minutes. Stir in the chicken and fry until both sides turn brown, 3-4 minutes. Add the corn and stir well.
    4. Add the sauce, mix well and allow to heat through, 1-2 minutes. Once boiling, cover and allow to simmer for 3 minutes. Serve hot.

    See it on my blog

    Check out this recipe on my blog

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