Chicken and Creamed Corn on Rice
Makes 4 servings
2 skinless, boneless chicken thighs, diced
1/2 tsp. salt
1/2 tsp. sugar
dash of ground white pepper
1/2 Tbsp. cooking wine
1/2 Tbsp. corn starch
1 Tbsp. oil
1 can (397 mL) creamed corn
1 can (397 mL) creamed corn
1 egg, white only, beaten with egg yolk separated in another bowl* (see below for tip to use)
2 cups spinach leaves, stem removed, torn and excess water squeezed
In a bowl, marinate chicken in salt, sugar, ground pepper, cooking wine and corn starch.
Heat oil on medium high heat in skillet or wok, add chicken and stir fry for three minutes. When chicken is almost cooked, add the spinach and cook until wilted; then stir in the can of cream corn. Lower heat and cook until bubbly. TIP: If the sauce is not thick enough to your liking, dilute 1/2 Tbsp. of corn starch in a bowl with water and add while stirring. Stir for another two minutes, then drizzle the beaten egg white in a stream. Let heat through and serve hot over white rice.
An effortless dish with big rewards at the table! My kids lapped it all up and I only had a skillet and a few dishes to wash. A win-win situation!
TIP: Use slightly less water to cook your rice so that it can hold up against the sauce, or it may be a soggy experience! |
YUM MOM!! |
* For the leftover egg yolk, try using it in a marinade to make Pan-fried Fish Patties which is another easy recipe and one that would go really well as a side to the chicken and creamed corn dish.
Pan-fried fish patties |
Rico corn rice is also a good compliment for this recipe, you can just use the rico rice, it's corn on rice form already.
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