Quick & Easy Chinese Chicken Stew
Tender chicken stew with hearty potatoes and carrots in a savory gravy. This one-pot, easy Chinese chicken stew recipe uses simple ingredients and is ready in just 30 minutes! A family-friendly main that's perfect for the cold weather and great for busy weeknights and meal preparation.
Ingredients
- 6 chicken drumsticks or bone-in skin-on chicken thighs
- 3.5 cups yukon gold potatoes or yellow potatoes, chopped into quarters
- 1 medium carrot chopped into ½-inch-thick pieces
- 1 small onion chopped
- 3 cups water cold or room temp
- 2 green onion finely chopped
- 1 tablespoon vegetable oil or any neutral oil
Sauce
- 2 tablespoon regular soy sauce or light soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon oyster sauce or vegetarian stir fry sauce
- 1 tablespoon white granulated sugar or cane sugar
- 3 garlic cloves minced
- ½ tablespoon sesame oil
- ¼ teaspoon black pepper
Instructions
- In a small bowl, combine sauce ingredients as listed above and set aside.
- Heat vegetable oil in a large pan or large pot on medium-high heat. Cook onions until slightly softened, about 1 minute.
- Add the chicken drumsticks and let them brown on each side. Avoid moving them around so they can properly sear.
- Mix in chopped potatoes and carrots. Cook for 1-2 minutes.
- Mix in the sauce and water until combined.
- Cover, bring to a boil, and then reduce to medium heat. Simmer for 20-25 minutes stirring occasionally, until the chicken is cooked and potatoes are fork-tender. For a thicker sauce, remove the lid and simmer for another 5 minutes or until desired consistency.
- Remove from heat and garnish with green onions. Enjoy with steamed rice or plain noodles.
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Nutrition
Calories: 531kcal | Carbohydrates: 61g | Protein: 35g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 139mg | Sodium: 1372mg | Potassium: 1693mg | Fiber: 8g | Sugar: 9g | Vitamin A: 3554IU | Vitamin C: 61mg | Calcium: 86mg | Iron: 4mg