Thai Style Chicken And Corn Stew Recipe | MAGGI® Arabia

Thai Style Chicken and Corn Stew

A Thai chicken variation made lighter, healthier and easier to prepare. Try it for real good taste! Check out other recipes in MAGGI® Arabia for more home cooking inspirations


  • 3 cups Water or 750 ml
  • 2 cloves Garlic, crushed
  • 1 tablespoon fresh ginger, finely chopped
  • 1.5 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
  • 1/2 kg Chicken breast fillets, cut into thin slices
  • 2 tablespoons sweet chili sauce
  • 1 tablespoon Thai fish sauce
  • 3/4 tablespoon corn flour, dissolved in 3 tablespoons of water
  • 1/2 cup Coriander leaves or 15 g, chopped
  • 1 Lemon zest, one small piece
  • 1 lemon juice, one small piece
  • 1/2 cup Spring onions or 50 g, sliced

How to Prepare

  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.

Nutritional Info

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

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