Chicken and corn with egg rolls

  • 35 mins cooking
  • Serves 4
  • Print


Chicken and corn with egg rolls
  • 2 eggs
  • 1 tablespoon peanut oil
  • 130 gram can creamed corn
  • 4 centimetre (20g) piece fresh ginger, chopped finely
  • 1 clove garlic, crushed
  • 1 fresh small red thai chilli, chopped finely
  • 1 small_piece (80g) white onion, chopped
  • 1/2 cup (125ml) chicken stock
  • 700 gram thigh fillets
  • 100 gram fresh baby corn
  • 1 medium_piece (200g) red capsicum, sliced
  • 6 green onions, sliced


Chicken and corn with egg rolls
  • 1
    Whisk eggs and 1 teaspoon of the oil in small jug.
  • 2
    Brush heated wok with a little of the remaining oil. Add half of the egg mixture, swirling wok to form a thin omelette, remove from wok. Repeat with remaining egg mixture. Roll omelettes tightly, cut into thin slices.
  • 3
    Blend or process creamed corn, ginger, garlic, chilli, white onion and stock until almost smooth.
  • 4
    Cut each chicken fillet into thirds.
  • 5
    Heat remaining oil in wok, stir-fry chicken, in batches, until browned and cooked through.
  • 6
    Stir-fry baby corn and capsicum in wok until just tender. Return chicken to wok with creamed corn mixture, stir-fry until sauce boils.
  • 7
    Add green onion and egg roll slices, stir-fry to combine.

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