Soy Sauce Chicken Stew

Ingredients

• 1 lb Chicken thighs (Skin-on recommended for searing; approximately 4 thighs)
• 4 oz Glass noodles (Pre-soaked; or any noodles of choice)
• 2 Carrots (Medium sized)
• 2 Potatoes (Medium sized)
• 0.5 Onion
• 0.25 cup Soy sauce
• 1 tbsp Dark soy sauce
• 1 tbsp Oyster sauce
• 1 tbsp Mirin
• 1 tsp Sesame oil
• 2 tsp Garlic
• 1 tsp Sugar
• 2 cup Water
• Chilli flakes (To taste; optional for spice)

Steps

1. 1

   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.

2. 2

   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.

3. 3

   Turn the chicken over and sear the other side for another 2-3 minutes.

4. 4

   Add the sliced onion to the pan and cook for 1-2 minutes until slightly softened.

5. 5

   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.

6. 6

   Add the chopped carrots and potatoes to the pan. Cover and let simmer for another 10-15 minutes until the vegetables are tender.

7. 7

   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 per serving

• main
• high-protein
• one-pan
• stew
• dinner
• healthy
• dietitian-approved