• 450g Sadia Chicken Breasts
  • 2 litres Chicken stock
  • 3 garlic cloves, Garlic cloves, crushed
  • 1 x 400g Can creamed sweet corn
  • 1 x 400g Can corn kernels, drained and rinsed
  • 2 spring Onions, thinly sliced
  • 1 tablespoon Soy sauce
  • 2 tablespoons Sweet chilli sauce
  • 1 Egg whites, lightly beaten
  • 3 Bok choy, roughly sliced
  • 1 teaspoon Sesame oil



To cook the Sadia Chicken Breasts, place in a deep sided pan. Cover with cold water and place over medium heat, bring to a boil, and then reduce heat and gently simmer, until the chicken breasts are thoroughly cooked through. Remove from the water and set aside to cool, and then shred the meat using a fork. Strain the cooking water and reserve 1 cup.


Place the chicken stock, garlic, creamed sweet corn, corn kernels, spring onions and 1 cup strained cooking water in a saucepan over medium-high heat. Cover and bring to a boil, reduce heat and simmer for 5 minutes.


Add the shredded Sadia Chicken Breasts, soy sauce and sweet chilli sauce. Stir to combine. Simmer gently for 5 minutes, or until chicken is hot. Stir through the bok choy and cook until just wilted.


Gradually stir in the egg whites and the sesame oil. Divide the soup between bowls and serve.

What do you think about our recipe? Do you love it?