CHICKEN AND CORN RECIPES

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BAKED CHICKEN AND CORN RECIPE | ALLRECIPES



Baked Chicken and Corn Recipe | Allrecipes image

This is an easy way to make a one-dish meal with little effort. It is also very tasty and my kids love it. You can also use mixed vegetables instead of corn.

Provided by atchurch

Categories     Meat and Poultry    Chicken    Breast

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 4 servings

Number Of Ingredients 6

2 (16 ounce) cans whole kernel corn, drained
4 skinless, boneless chicken breast halves
2 tablespoons butter
1 tablespoon chopped garlic
½ teaspoon ground black pepper
1 pinch salt

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Spread corn into the bottom of a baking dish; add chicken breasts. Cover chicken with butter, garlic, black pepper, and salt. Cover dish with aluminum foil.
  • Bake in the preheated oven until chicken is no longer pink in the center, 30 to 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 361.5 calories, CarbohydrateContent 43 g, CholesterolContent 79.9 mg, FatContent 10.6 g, FiberContent 4.4 g, ProteinContent 29.7 g, SaturatedFatContent 4.8 g, SodiumContent 765.1 mg, SugarContent 6.8 g

CHICKEN AND CORN STIR-FRY RECIPE | BON APPÉTIT



Chicken and Corn Stir-Fry Recipe | Bon Appétit image

Your summer weeknight doesn’t get any easier than this riff-able chicken and corn stir-fry.

Provided by Chris Morocco

Yield 4 Servings

Number Of Ingredients 13

3 Tbsp. oyster sauce
1 Tbsp. unseasoned rice vinegar
1 tsp. toasted sesame oil
4 skinless, boneless chicken thighs (about 1 lb.), cut into 1” pieces
Kosher salt
2 Tbsp. cornstarch
4 Tbsp. vegetable oil, divided
½ small red onion, sliced
4 garlic cloves, sliced
1 1” piece ginger, peeled, finely chopped
½ tsp. (or more) Aleppo-style pepper or other mild chile flakes
3 ears of corn, kernels cut from cobs
Steamed rice and cilantro leaves with tender stems (for serving)

Steps:

  • Stir together oyster sauce, vinegar, sesame oil, and 2 Tbsp. water in a small bowl. Set aside.
  • Place chicken in a medium bowl. Season with salt and sprinkle with cornstarch; toss lightly to coat. Heat 2 Tbsp. vegetable oil in a large well-seasoned wok or nonstick skillet over medium-high. Cook chicken, tossing occasionally, until golden brown and nearly cooked through, 6–8 minutes. Add red onion, garlic, ginger, Aleppo-style pepper, and remaining 2 Tbsp. oil. Cook, tossing, until vegetables are softened, about 2 minutes. Add corn and cook, tossing often, until tender, about 3 minutes.
  • Stir in reserved oyster sauce mixture and cook, tossing often, until reduced nearly to a glaze, about 2 minutes. Taste and season with salt if needed.
  • Serve stir-fry with rice, topped with cilantro.

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