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

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