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.
- Prep time
- 5 min
- Cook time
- 25 min
- Yield
- 3 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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 1/2-inch-thick pieces)
- 1 small onion (chopped)
- 3 cups water (cold or room temp)
- 2 green onion (finely chopped)
- 1 tbsp vegetable oil (or any neutral oil)
- 2 tbsp regular soy sauce (or light soy sauce)
- 1 tbsp dark soy sauce
- 1 tbsp oyster sauce (or vegetarian stir fry sauce)
- 1 tbsp white granulated sugar (or cane sugar)
- 3 garlic cloves (minced)
- 1/2 tbsp sesame oil
- 1/4 tsp black pepper
Instructions
- 1
In a small bowl, combine sauce ingredients as listed above and set aside.
- 2
Heat vegetable oil in a large pan or large pot on medium-high heat. Cook onions until slightly softened, about 1 minute.
- 3
Add the chicken drumsticks and let them brown on each side. Avoid moving them around so they can properly sear.
- 4
Mix in chopped potatoes and carrots. Cook for 1-2 minutes.
- 5
Mix in the sauce and water until combined.
- 6
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.
- 7
Remove from heat and garnish with green onions. Enjoy with steamed rice or plain noodles.