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Thai Style Chicken and Corn Stew
Thai Style Chicken and Corn Stew
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Thai Style Chicken and Corn Stew

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  • INGREDIENTS

    Thai Style Chicken and Corn Stew with

  • NUTRITIONAL INFORMATION

    Thai Style Chicken and Corn Stew with

  • HOW TO PREPARE

    Thai Style Chicken and Corn Stew with

  • REVIEWS

    Thai Style Chicken and Corn Stew with

  • 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 Less Salt Chicken Stock
  • 1 tin sweetcorn or 450 g left in water
  • ½ kg kg chicken breast fillets cut to 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
  • Energy 230 Kcal
  • Protein 28 g
  • Carbohydrate 24 g
  • Fats 3.7 g

One of our expert Nutritionists is ready to answer your questions on health, nutrition, and diet for you and your family. How may we help you?

1
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.
2
Add chicken pieces, sweet chili sauce and fish sauce. Simmer for 5-7 minutes or until the chicken is well cooked.
3
Stir in the corn flour and simmer for 2 minutes. Remove from heat.
4
Stir in the chopped coriander, lemon zest, lemon juice and spring onions.
5
Serve with cooked rice.

Dont’ forget to save this recipe in your very own Nestlé Family Recipe Book. Kindly Login or Register to save this recipe and more.

Hope you enjoyed our recipe. We would love to hear your feedback and comments regarding this recipe. Would you like to leave us a review?

INGREDIENTS

Thai Style Chicken and Corn Stew with

  • 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 Less Salt Chicken Stock
  • 1 tin sweetcorn or 450 g left in water
  • ½ kg kg chicken breast fillets cut to 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
NUTRITIONAL INFORMATION

Thai Style Chicken and Corn Stew with

  • Energy 230 (Kcal)
  • Protein 28 (g)
  • Carbohydrate 24 (g)
  • Total Fat 3.7 (g)
HOW TO PREPARE

Thai Style Chicken and Corn Stew with

1
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.
2
Add chicken pieces, sweet chili sauce and fish sauce. Simmer for 5-7 minutes or until the chicken is well cooked.
3
Stir in the corn flour and simmer for 2 minutes. Remove from heat.
4
Stir in the chopped coriander, lemon zest, lemon juice and spring onions.
5
Serve with cooked rice.
REVIEWS

Thai Style Chicken and Corn Stew with

Hope you enjoyed our recipe. We would love to hear your feedback and comments regarding this recipe. Would you like to leave us a review?

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