Soy Sauce Chicken Stew
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A comforting, one-pan chicken stew featuring tender chicken thighs, potatoes, and carrots in a savory soy-based sauce, finished with chewy glass noodles.
- Time
- 40 minutes
- Equipment
- Stovetop
- Good for
- Lunch or dinner
- Cuisine
- East Asian
- Contains
- Gluten, sesame, soy, shellfish, and alcohol
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Main Ingredients
Sauce
Steps
In a small bowl, mix together the soy sauce, dark soy sauce, oyster sauce, mirin, sesame oil, garlic, sugar, and chilli flakes (if using) to create the sauce. Set aside.
Place a pan over medium heat. Add the chicken thighs skin-side down and sear for about 4-5 minutes to release the fat and crisp the skin.
Turn the chicken over and sear the other side for another 2-3 minutes.
Add the sliced onion to the pan and cook for 1-2 minutes until slightly softened.
Pour in the prepared sauce mixture and 2 cups of water. Bring to a simmer, then reduce heat to low and let simmer for 5 minutes.
Add the chopped carrots and potatoes to the pan. Cover and let simmer for another 10-15 minutes until the vegetables are tender.
Add the pre-soaked glass noodles to the pan and mix through until the noodles are heated and have absorbed some of the sauce.
Notes
Ensure glass noodles are pre-soaked in water according to package instructions before adding to the pan. You can add extra vegetables for extra fiber.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 944
- Protein
- 48 g
- Carbs
- 105 g
- Fat
- 37 g
- Fiber
- 9 g
Where the calories come from
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