Prepare Chicken: Dice the chicken breast into small cubes (about 1.5 cm). In a bowl, combine the diced chicken with light soy sauce, sesame oil, cornstarch, and white pepper. Mix well and let marinate for at least 10 minutes.
Prepare Aromatics: Mince the garlic and dice the onion.
Cook Chicken: Heat cooking oil in a non-stick pan or wok over medium-high heat. Add the marinated chicken and stir-fry until cooked through and lightly browned.
Set Aside Chicken: Remove the cooked chicken from the pan and set aside.
Sauté Aromatics: In the same pan, add a little more oil if needed. Add the minced garlic and diced onion. Sauté until fragrant and the onion softens.
Simmer Sauce Base: Pour in the canned creamed corn, drained corn kernels, and chicken stock. Bring the mixture to a gentle simmer.
Season Sauce: Add sugar, salt, white pepper, and light soy sauce. Stir well to combine the seasonings.
Return Chicken: Add the cooked diced chicken back into the simmering sauce. Stir gently.
Thicken Sauce: In a small bowl, whisk together cornstarch with water to create a slurry. Slowly pour the cornstarch slurry into the simmering sauce while stirring constantly. Continue stirring until the sauce thickens to your desired consistency.
Serve: Ladle the hot Creamed Corn with Diced Chicken sauce generously over individual servings of freshly steamed white rice. Serve immediately.
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