Chicken and Creamed Corn

Chicken and Creamed Corn


1 person made this

About this recipe: 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.

tonytsang Quebec, Canada

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.

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