Chicken Corn Over Rice

Why cook this?

This is a delicious one wok dish served over rice. Simple and quick to make with 3 main ingredients. I learned to make this freshman year in college from my roommate. It is now a go to meal.


20 minutes


4 people as meal


  • 2 tsp cooking oil
  • 2 chicken thighs, deboned, minced, marinated (See note.)
  • 1 can of creamed corn (See note.)
  • 1 can of baby corn, drained and each baby corn chopped into halves or thirds
  • Green onions, chopped
  • 1 tsp garlic, minced
  • 1 tsp ginger, minced
  • Rice for serving


  1. In a wok or skillet, heat oil until smoking. Stir fry minced chicken until bits are lightly browned. Set aside in a dish.
  2. In wok, heat oil until smoking: add ginger, wait, add green onions, wait, add garlic, then add chopped baby corn. Reintroduce the chicken back into wok. Mix it up.
  3. Pour creamed corn into the wok. Cook until the corn is heated through and bubbly.
  4. Serve over rice, preferably white jasmine rice.


  • Marinate chicken with moderate amounts of salt, soy sauce, sesame seed oil, corn starch, and fresh ground black pepper. This is a guide. Do what you like—salt is the only must ingredient here. If you like spicy, throw in red pepper flakes or Japanese shimchi powder. You can do this ahead of time—either the night before or in the morning so that dinner comes together quickly.
  • Be sure to buy cans of creamed corn, not whole kernel corn.

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