Corned chicken is a flavorful, savory dish that has become a household favorite in many regions, especially in Southeast Asia and the Caribbean. Unlike traditional corned beef, this dish uses chicken as the star ingredient, making it a lighter, healthier alternative without compromising on taste. It’s especially popular for quick weeknight dinners, budget-friendly meals, and even Sunday brunch spreads.
This dish stands out for its convenient preparation, easy-to-find ingredients, and its adaptability—it can be served with rice, toast, or stuffed into sandwiches. I first tried corned chicken during a family vacation to the Philippines, and its rich, savory flavor instantly made it a comfort food in our home. Since then, I’ve fine-tuned the recipe to make it both authentic and simple enough for anyone to recreate.
If you’re searching for an easy corned chicken recipe, healthy chicken dinner ideas, or how to cook corned chicken at home, you’re in the right place.
Ingredients
Here’s what you’ll need for this flavorful dish. All ingredients are accessible, with healthy alternatives where possible.
- 2 cups cooked chicken breast (shredded)
Main protein. You can substitute with rotisserie chicken or canned chicken for convenience.
- 1 medium onion (finely chopped)
Adds sweetness and depth. Shallots can be used for a milder flavor.
- 3 cloves garlic (minced)
Boosts the savory aroma. Garlic powder works in a pinch.
- 1 small bell pepper (diced)
Adds color and crunch. Any color will do—red, green, or yellow.
- 1 tablespoon vegetable oil
For sautéing. Olive oil or coconut oil are healthy alternatives.
- 1 teaspoon ground black pepper
For heat and spice. Adjust to your taste preference.
- 1/2 teaspoon paprika (optional)
Adds a smoky note. Can be skipped or replaced with chili powder.
- 1/2 teaspoon sugar
Balances the savoriness. You may omit if avoiding sugar.
- Salt to taste
Essential for flavor balance.
- 2 tablespoons soy sauce or fish sauce
Adds umami. Use low-sodium soy sauce for a healthier version.
- 1/4 cup water or chicken broth
For moistness and to deglaze the pan. Broth adds more flavor.
Instructions
Preparation
- Shred your chicken if not already done. Use forks or your hands to tear the cooked chicken into bite-sized pieces.
- Chop all veggies—onion, garlic, and bell pepper.
- Gather your ingredients within reach to make cooking smoother (a great time-saving tip).
Cooking
- Heat oil in a non-stick pan over medium heat.
- Add chopped onion and garlic, sauté until soft and fragrant (about 2-3 minutes).
- Stir in bell pepper, and cook for another 2 minutes.
- Add the shredded chicken, mixing well.
- Sprinkle in black pepper, paprika, and sugar, stirring to combine.
- Pour in soy sauce and water/chicken broth. Simmer for 5-7 minutes, letting the flavors meld.
- Adjust salt to taste and turn off the heat once the liquid is mostly absorbed.
Finishing
Serve hot over steamed rice, with toasted bread, or inside tortilla wraps. For garnish, add chopped parsley or green onions. A squeeze of lemon juice on top can brighten the flavors. For a fancier touch, pair with a simple salad or garlic butter vegetables.
Expert Tips
- For meal prep: Make a larger batch and refrigerate in an airtight container for up to 3 days.
- Time-saving hack: Use canned chicken or store-bought rotisserie chicken.
- Healthy variation: Swap soy sauce with low-sodium tamari, and use olive oil instead of vegetable oil.
- For spice lovers: Add chili flakes or a dash of hot sauce while simmering.
- Best pan for sautéing: A non-stick or cast-iron skillet helps avoid burning and gives an even cook.
These are great tips for perfect corned chicken and work especially well if you’re cooking for a crowd or looking for healthy meal ideas.
Common Mistakes to Avoid
- Overcooking the chicken: Since the chicken is pre-cooked, just heat it long enough to absorb the flavors. How to avoid overcooking corned chicken? Keep the simmer under 10 minutes.
- Too salty: Be cautious if using both soy sauce and broth. Taste before adding extra salt.
- Skipping the sauté: Don’t skip sautéing onions and garlic—this builds the base flavor.
- Dry chicken: Add enough liquid to keep the mix moist but not watery.
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Corned Chicken Breast Recipe You’ll Crave – Juicy, Easy, and Absolutely Irresistible
If you’ve never tried a corned chicken breast recipe, you’re missing out on a juicy, flavorful twist to your usual chicken dinners. This dish takes tender, seasoned chicken breast and transforms it into a mouthwatering, protein-packed meal that’s both satisfying and simple to prepare. Ideal for busy weeknights or meal prepping, this recipe uses easy-to-find ingredients and minimal steps while delivering maximum flavor. Whether served with rice, veggies, or tucked into a sandwich, this easy corned chicken breast recipe is sure to become a regular in your kitchen rotation.
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Frequently Asked Questions
What is corned chicken made of?
Corned chicken is typically made from shredded or chopped cooked chicken that’s seasoned with savory spices, garlic, onions, and sauces like soy sauce or fish sauce. The term “corned” refers to the use of coarse salt or seasoning in the preparation process, not actual corn. This dish is a flavorful alternative to corned beef and is often used in sandwiches, rice meals, or wraps. It’s popular for its easy preparation and affordable ingredients, making it a go-to choice for quick home-cooked meals.
Is cornfed chicken good?
Yes, cornfed chicken is considered good and is often preferred for its tender texture and slightly sweeter flavor. Chickens that are fed a diet rich in corn tend to produce juicier and more flavorful meat, making them ideal for roasting, grilling, and other popular recipes. Additionally, cornfed chicken is often associated with more natural farming practices and higher quality meat, depending on the producer.
What does corned mean in cooking?
In cooking, the term “corned” refers to a method of preserving meat using large grains of salt, also known as “corns” of salt. Historically, meats were packed in salt to prevent spoilage. Over time, this evolved into a technique that not only preserves but also infuses meat with rich, savory flavors. Today, the “corned” style is used in various recipes like corned beef, corned pork, and even corned chicken.
Why is it called corned meat?
The name “corned meat” comes from the use of coarse salt crystals, or “corns” of salt, in the preservation process. This method dates back centuries when refrigeration was unavailable, and salting meat was essential for long-term storage. These salt grains helped draw out moisture and inhibit bacterial growth, while also enhancing flavor. Even though modern methods use brining and refrigeration, the term “corned” has stuck and is still widely used to describe salt-cured or seasoned meats.
Can I use canned chicken for corned chicken?
Yes, canned chicken is a convenient and time-saving option for making corned chicken. It’s already cooked and shredded, which reduces prep time. Just be sure to drain and rinse the canned chicken to remove excess salt or preservatives before seasoning it with your preferred spices.
Is corned chicken healthy?
Corned chicken can be a healthy meal, especially when made with lean chicken breast, minimal oil, and low-sodium seasonings. It’s a great source of protein and can be part of a balanced diet. To make it even healthier, use olive oil instead of vegetable oil, and serve with steamed vegetables or whole grains.
Can I freeze cooked corned chicken?
Absolutely! Cooked corned chicken freezes well and can be stored in an airtight container or freezer bag for up to 2–3 months. When ready to eat, thaw it in the refrigerator overnight and reheat on the stove or in the microwave until hot.
What is the difference between corned chicken and corned beef?
The main difference is the type of meat used. Corned chicken is made with chicken (usually shredded breast or thigh), while corned beef uses cured beef brisket. Corned beef is typically saltier and denser, whereas corned chicken is lighter and easier to cook quickly, making it a popular option for everyday meals.
How do I make corned chicken less salty?
To reduce saltiness in corned chicken, use low-sodium soy sauce or fish sauce, and limit additional salt. You can also balance the flavor by adding a splash of lemon juice or a pinch of sugar to round out the taste. Always taste before adding more seasoning.
What should I serve with corned chicken?
Corned chicken is incredibly versatile! It pairs well with steamed rice, fried rice, toasted bread, or mashed potatoes. You can also use it as a filling for sandwiches, wraps, or tacos. Add a side of salad or sautéed vegetables for a complete, balanced meal.
Conclusion
There you have it—your complete guide on how to make corned chicken at home. It’s quick, tasty, and easy to customize. Whether you need a weeknight dinner, budget-friendly lunch, or just a new chicken recipe to try, this one’s a keeper!
Don’t forget to leave a comment below if you try this recipe. I’d love to hear your variations and see how your corned chicken turned out! For more easy recipes and healthy cooking tips, explore the rest of our blog.
