Spicy Thai-Style Sweet Corn and Chicken Sauté

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Ingredients

  • 2 tablespoons vegetable oil
  • 1 pound skinless boneless chicken breasts, cut in bite-sized pieces
  • 2 medium-sized red and/or orange bell peppers, chopped (about 2 cups)
  • 2 tablespoons curry powder
  • 1 can (14 ounces) coconut milk
  • ¼ cup chunky peanut butter
  • ¼ cup teriyaki sauce
  • ¼ teaspoon red pepper flakes or to taste
  • 4 ears fresh supersweet corn, husked and cut in thirds
  • Salt to taste
  • ½ cup salted roasted peanuts, chopped

In a Dutch oven or large saucepan over medium heat, heat oil.  Add chicken and peppers; cook and stir until lightly browned, 2 to 3 minutes.  Add curry powder; stir to coat ingredients. Stir in coconut milk, peanut butter, teriyaki sauce and red pepper flakes; cook and stir until hot.  Add corn; cook and stir just until corn is cooked, 3 to 4 minutes.  Season with salt if necessary. Serve in shallow soup bowls, garnished with peanuts.

YIELD:  4 portions

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