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Thai Style Chicken and Corn Stew Recipe

Thai Style Chicken and Corn Stew


Total Time : Serves 5

HOW TO PREPARE Thai Style Chicken and Corn Stew Recipe

In a large saucepan, add water, garlic, ginger, mushrooms, MAGGI Less Salt Chicken Stock cubes and sweet corn with its water. Bring to boil and simmer for 5 minutes.

Add chicken pieces, sweet chili sauce and fish sauce. Simmer for 5-7 minutes or until the chicken is well cooked.

Stir in the corn flour and simmer for 2 minutes. Remove from heat.

Stir in the chopped coriander, lemon zest, lemon juice and spring onions.

Serve with cooked rice.

Nutritional Information For Thai Style Chicken and Corn Stew Recipe

Per Portion of 300g

Energy : 230.00 Kcal
Protein : 28.00 g
Carbohydrate : 24.00 g
Fats : 3.70 g

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  • 3 cups water or 750 ml
  • 2 cloves garlic, crushed
  • 1 tablespoon fresh ginger, finely chopped
  • 1½ cups black mushrooms or 150 g, soaked and drained
  • 2 cubes MAGGI® Chicken Less Salt Stock Bouillon Cube
  • 1 tin sweetcorn or 450 g, left in water
  • ½ kg chicken breast fillets, cut into thin slices
  • 2 tablespoons sweet chili sauce
  • 1 tablespoon thai fish sauce
  • ¾ tablespoon corn flour, dissolved in 3 tablespoons of water
  • ½ cup coriander leaves or 15 g, chopped
  • Lemon zest, one small piece
  • Lemon juice, one small piece
  • ½ cup spring onions or 50 g, sliced


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