Thai Style Chicken and Corn Stew

Name: Thai Style Chicken and Corn Stew
Prep time: 15 min
Cook time: 15 min
Total time: 30 Minutes
Yield: 5 servings

With

15 minutes

15minutes

5 people

Cheap

Ingredients 14 items

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 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

How to prepare

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

Leftovers from the stew you cooked? Store it promptly in your fridge and consume it within 2 days! When you reheat your cooked dish, make sure it’s piping hot and not just warmed up, so the bacteria are destroyed and the food is safe to eat!

What is Thai fish sauce?

In addition to adding an intense flavor to your dishes, Thai fish sauce, which is made from salt-fermented anchovies, also contains proteins.taxo