Many people have eaten corn diced chicken in their daily life, and we all know that corn diced chicken has high nutritional value. The main ingredients are chicken and corn, which are very crispy when combined. When making it, you also need to add some cucumber, chicken thigh meat, and chili for a spicy taste. Adding a little white sugar makes it very delicious.

Ingredients

500g chicken thigh, 1 cucumber, half a bowl of canned corn kernels (without liquid), 4 cloves of garlic, 2 chili peppers, 1 spoon of soy sauce, 1/3 egg, a little cornstarch

Method

1. Cut the chicken thigh into cubes, mix with the marinade, and marinate for at least 30 minutes;

2. Wash the cucumber, remove the ends, slice it, and marinate with a little salt for later use;

3. Cut the chili into diagonal slices and mince the garlic for later use;

4. Heat 1 spoon of oil in a pan, sauté minced garlic;

5. Stir-fry the diced chicken until it is 80% cooked, then add sliced cucumber, corn kernels, and chili, stir-fry until the chicken is fully cooked. Just before serving, add an appropriate amount of salt to taste.

Ingredients

50g chicken breast, an appropriate amount of sweet corn, 2 teaspoons of cornstarch, 2 tablespoons of water, 1 tablespoon of cooking wine, 1 tablespoon of salt, 1 tablespoon of sugar

Method

1. Wash and prepare the sweet corn and chicken breast separately.

2. Mix cornstarch with water to make a cornstarch slurry, cut the chicken breast into small pieces, coat them with the slurry, and marinate for 20 minutes.

3. Heat oil in the pan, stir-fry the diced chicken until it turns white, then turn off the heat and drain the oil and set aside.

4. Add sweet corn and stir-fry, then add some water. After it boils, add salt and sugar, and pour in the diced chicken with cooking wine, stir-fry until well combined.