1 (28 ounce) can whole kernel corn, drained
1 (4 ounce) can tomato sauce
1 (8 ounce) can tomato juice
1 (8 ounce) can whole kernel corn, drained
1 1/2 cups water
In a large saucepan, bring water to a boil and stir into the boiling water. Cover, remove from heat, and let stand 5 minutes.
In a large bowl, mix the corn, tomato sauce, tomato juice, and cornstarch until well combined. Pour this mixture over the corn, cover and let stand overnight.
In the morning, remove the chicken from the refrigerator, pat dry, and cut into thin strips.
Preheat the grill for high heat. Grill chicken strips on the prepared grill 6 to 8 minutes per side, or until no longer pink and juices run clear. Serve hot.
Don't let the simplicity of this recipe fool you, it is absolutely fantastic! I altered exactly nothing in order to make this recipe as is. I used dried black peppercorns, I had them on hand, and I skipped the salt, I only used a couple of tbspn of salt, I didn't need to use garlic powder, and I was sparing with it, I think because I didn't have garlic powder like most people. I put the meat back in the thickened sauce and season to taste. I think this should be good as is but I'm sure we'll come back to it!
I made this quick, easy recipe. Did not have scallion, but followed recommendation of using green bell. Adapted to suggestions of using regular butter. Will try with red bell. Modified recipe to use whole egg, but found recipe did not include egg.(Overclocking the food processor provided no additional benefit.) Will make this time and time again.
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