Cream corn chicken is probably my number one childhood comfort food that my mom use to make. It isn’t the prettiest dish in the world, but damn it is easy to make and it hits the spot. I use to make this a lot back in college because you can make a big batch and it reheats really well. It also helps that it isn’t an expensive dish to make. Here is what you need for this cream corn chicken recipe:
- Boneless chicken thigh (6 pieces)
- Sweet corn cream style (2 cans)
- All purpose marinade (2 Tbsp)
- Yellow onion (1 -2)
- Scallions (enough to garnish)
- Broccoli (1 bag or one head)
- Garlic salt (1 tsp)
- White or brown rice (2 cups)
- Fresh ground pepper (to taste)
- Kosher salt (to taste)
(Step 1) Prepare the rice.
(Step 2) Cut up your chicken thighs into 1 inch peaces and marinade your chicken with the all purpose marinade. I like to use Lee Kum Kee, but you can use any Chinese all purpose marinade or you can make your own (soy sauce, sugar, oyster sauce, rice wine vinegar). Typically I will use a mason jar because I also have a vacuum sealer that I use to suck out the air, this helps to keep the meat fresh and speed up the marinade process.
(Step 3) cut up you onions to 1 inch pieces as well.
(Step 4) In a large saute pan, heat to high and add in enough cooking oil to coat the bottom of the pan. Add in your onions and saute until they begin to brown and you see brown bits on the bottom of the pan (caramelized sugar released from the onions).
(Step 5) Add in your chicken and cook until the chicken is cooked on the outside (you see no more pink). Stir the chicken and onion mixture occasionally to ensure all the pieces of chicken cook evenly.
(Step 6) Add in the creamed corn, fresh ground black pepper and kosher salt.
(Step 7) Mix it all up and let it cook until the mixture begins to boil. Once boiling, let it simmer for 3-5 minutes, just to make sure the chicken is thoroughly cooked, but not overcooked.
(Step 8) Steam up your broccoli with some garlic salt, serve over rice and add some scallions as garnish.