A delicious Asian-style dish with tender fall-off-the-bone chicken, carrots, potatoes, and mushrooms braised in a soy-ginger sauce. It’s so simple to make and incredibly filling! Serve with warm rice and your mid-week dinner is complete!
  How to make Chicken Stew with Soy Sauce

Braised Chicken

This recipe will be loved by your entire family. It takes under an hour to make, and it’s loaded with vegetables swimming in savory-sweet sauce.

When you feel like taking a break from Western-style chicken dishes or tangy Filipino chicken adobo, then this recipe is for you. So, so good with rice!

Asian Chicken Stew Recipe

What you need

You don’t need much to make this chicken stew. In fact, you probably already have some of these ingredients in your pantry:

  • Chicken – use chicken thighs or cut up chicken pieces. Preferably bone-in and with skin-on for MAXIMUM FLAVOR.
  • Soy sauce – use regular soy sauce or light soy sauce to reduce sodium content
  • Garlic and Onions
  • Ginger – this gives the stew a wonderful Asian flavor. 
  • Mirin – is a sweet cooking wine. You can find this in most Asian or Japanese stores.
  • Carrots and Potatoes – have I mentioned this stew is incredibly filling?
  • Mushroom – I use white button mushrooms. You can also use cremini mushrooms, shitake mushrooms, and portobello mushrooms.
  • Sugar – I prefer brown sugar but you can use white.
Recipe of Soy Sauce Chicken Stew

Tips on how to make this Asian-style chicken stew

Caramelize the carrots and potatoes by frying them in hot oil. This gives the vegetables a wonderful texture not only on the inside but on the outside. If you’re pressed for time, you can skip this step but remember to add them earlier to allow it to cook thoroughly.

Sear the chicken without the marinade to give the sauce a wonderful flavor. If you want a crispier chicken skin, sear it skin-side down.

If you don’t have mirin, you can substitute it with regular cooking wine. You may need to add a bit more sugar to make up for its lack of sweetness.

More must-try recipes with mirin:

Easy dinner recipes for your weekly menu:

Asian Chicken Stew Recipe

Braised Chicken in Soy-Ginger Sauce

5 from 1 vote
Tender fall off the bone chicken, carrots, potatoes, and mushroom potatoes braised in a soy-ginger sauce. Simple and incredibly filling!
Servings4 servings
preparation time10 minutes
Total cooking time45 minutes

Ingredients
 

  • 1.5 lbs / 700g bone-in, skin-on chicken (cut into pieces)
  • cup soy sauce (see notes)
  • 2 tbsp mirin (see notes)
  • 1 ½ tbsp brown sugar (or white)
  • 2 cloves garlic (minced)
  • 2 tablespoon vegetable oil (divided)
  • 2 medium potatoes (quartered)
  • 2 medium carrots (cut into 1 inch)
  • 1 onion
  • ½ inch ginger (peeled and sliced)
  • 250 grams mushrooms (sliced)
  • 1 ½ cup water
  • onion leaves (for garnish, optional)
  • 2 teaspoon cornstarch (mixed with 2 tbsp water)
  • salt and pepper (to taste)

Instructions

  • Place chicken in a large bowl. Add soy sauce, mirin, and brown sugar. Massage to mix and set aside. Meanwhile, prepare the rest of the ingredients. Cut the vegetables, garlic, onion and ginger.
  • Heat 1 tablespoon vegetable oil in a pot over high heat. Add carrots and potatoes. Fry until lightly caramelized. Remove from the pot and set aside.
  • Pour remaining vegetable oil in the pot. Add onion, ginger, and garlic. Cook for 2 minutes until onion is translucent. Add chicken WITHOUT the marinade (set the liquid aside). Cook until browned and longer pink. Stir occasionally.
  • Add the marinade. Simmer for 1 minute. Pour water and cook with the lid on until chicken is tender about 25-30 minutes. Longer if using thicker cuts of chicken. Add back carrots and potatoes. Simmer until vegetables are just tender.
  • Add sliced mushrooms. Cook until softened. Pour cornstarch slurry. Simmer for another minute until sauce thickens. Stir lightly.
  • Taste the sauce and adjust salt, sugar, and pepper to taste. Garnish with chopped onion leaves. Serve with warm rice and enjoy!

Recipe Notes & Tips:

  • Mirin – can be substituted with regular cooking wine. You may need to add a bit more sugar to make up for its lack of sweetness.
  • Cooking time – adjust depending on the size of chicken pieces. The bigger/thicker the cut, the longer the cooking time.
  • Soy sauce – can be substituted with light soy sauce/ low-sodium if preferred.
  • Mushroom – I use white button mushrooms. You can also use cremini mushrooms, shitake mushrooms, and portobello mushrooms.
Author : Mella
Course : Main Course
Cuisine : Asian
Keyword : soy sauce chicken stew
Nutrition Facts
Braised Chicken in Soy-Ginger Sauce
Amount per Serving
Calories
482
% Daily Value*
Fat
 
25
g
38
%
Saturated Fat
 
11
g
69
%
Cholesterol
 
87
mg
29
%
Sodium
 
1264
mg
55
%
Potassium
 
1044
mg
30
%
Carbohydrates
 
38
g
13
%
Fiber
 
4
g
17
%
Sugar
 
13
g
14
%
Protein
 
28
g
56
%
Vitamin A
 
5257
IU
105
%
Vitamin C
 
28
mg
34
%
Calcium
 
56
mg
6
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
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2 Comments

  1. used your recipie used white button mushrooms and rehydrated shitake also added lemon juice for acid and gochujang for spice and was beautiful thanks