| Prep: 20 mins | Cook: 15 mins – 20 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 350 | 10g | 2g | 20g |
| sugars | fibre | protein | salt |
| 5g | 2g | 40g | 1.8g |
Why I Love Thai Stir Fried Chicken with Green Chilies and Corn
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Every time I prepare the Stir Fried Chicken with Green Chilies and Corn, there’s a little flutter of excitement in my heart. It brings together the robust flavors of Thai cuisine with an unexpected twist that reminds me of my own Midwestern roots. The combination of tender chicken, fiery chilies, and sweet corn creates a dance of flavors that I find utterly irresistible and comforting in a way that takes me back to the dinner tables of my Nebraska upbringing.
Flavors That Dance Together
Despite the use of traditionally Thai ingredients, this recipe evokes a familiar sense of home for me. The corn, a nod to the fields stretching across Nebraska, adds a sweet, crunchy counterpoint to the spiciness of green Thai chilies. And that’s what I love about cooking; ingredients from different worlds can come together on a plate and tell a new story. Each bite of this Stir Fried Chicken with Green Chilies and Corn is a savory reminder that blending cultures in the kitchen can result in something wonderfully new yet strangely familiar.
The Perfect Pairing
While this dish stands gloriously on its own, I often like to pair it with a simple jasmine rice or a cucumber salad to help tame the heat for those not as accustomed to a spicy kick. It reminds me of a time when my farm-to-table philosophy took a detour in Thailand, and I learned from a seasoned Thai chef the importance of balance in every meal – the interplay of spicy, sweet, savory, and sour. Although I may not mention the chef by name in every tale, their influence is tasted in every forkful of this recipe.
What I cherish about this Stir Fried Chicken with Green Chilies and Corn is not just the vibrant taste but the memories it stirs of shared meals and laughter, both here in my Midwestern home and across the world in the bustling street food stalls of Thailand. So, whether you’re gathered around a family table or looking for an adventurous twist to your usual dinner routine, let this dish inspire a connection to both the familiar and the exotic – much like the stories that enrich our lives.
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What You’ll Need
- 2 pounds of skinless, boneless chicken breasts
- 6 cloves garlic, minced
- 2 red onions, sliced
- 8 green Thai chilies, sliced
- 1.5 cups of corn kernels, fresh or frozen
- 3 tablespoons vegetable oil
- 3 tablespoons oyster sauce
- 2 tablespoons fish sauce
- 1 tablespoon sugar
- 1/2 cup Thai basil leaves
- 2 tablespoons soy sauce
- 1 teaspoon white pepper
Method
Step One
Start by preparing the chicken. Cut the 2 pounds of skinless, boneless chicken breasts into thin strips and set aside.
Step Two
In a large pan, heat 3 tablespoons vegetable oil over medium-high heat. Add 6 cloves of minced garlic and the 2 sliced red onions, stirring frequently. Cook for about 2-3 minutes, or until the onions become translucent.
Step Three
Next, add the cut chicken slices to the pan. Stir continuously to prevent sticking and cook the chicken until it is no longer pink.
Step Four
Then, add 8 green Thai chilies and 1.5 cups of corn kernels to the pan. Continue to stir and cook for about 5 minutes.
Step Five
Now add the sauces. Pour in 3 tablespoons oyster sauce, 2 tablespoons fish sauce, 2 tablespoons soy sauce, and 1 tablespoon sugar to the pan. Stir well to combine and make sure every piece of chicken is coated in the sauce mixture.
Step Six
Season the stir fry with 1 teaspoon of white pepper and adjust to taste with additional soy sauce if needed.
Step Seven
Just before serving, stir in 1/2 cup of Thai basil leaves. Let them cook for a minute or two until they wilt into the mixture.
Your Stir Fried Chicken with Green Chilies and Corn is now ready to be served. Enjoy!
