Quick & Easy Chinese Chicken Potato Stew

• servings: 2 servings
• active time: 5 minutes
• total time: 30 minutes

Ingredients

6 chicken drumsticks (or bone-in skin-on chicken thighs)

3 ½ cups yukon gold potatoes (peeled and chopped)

1 medium carrot (peeled and chopped)

1 small onion (chopped)

3 cups water (or chicken/beef/vegetable stock)

2 green onion (chopped)

1 tbsp vegetable oil (or any neutral oil)

2 tbsp regular soy sauce

1 tbsp dark soy sauce

1 tbsp oyster sauce (or sub with vegetarian stir fry sauce)

1 tbsp white granulated sugar

3 cloves garlic (minced)

1/2 tbsp sesame oil

1/4 tsp black pepper (or white pepper)

Directions

In a small bowl, combine sauce ingredients. Set aside.

In a large pot over medium high heat, add cooking oil followed by onions. Fry until translucent.

Next add chicken drumsticks and allow them to brown a bit on each side.

Throw in peeled and chopped potatoes and carrots, let them fry for a couple of minutes.

Add sauce, followed by water or stock. Mix everything together. Bring to a boil and then reduce to medium heat. Simmer for 20 - 25 minutes covered, or until potatoes are fork tender, stirring occasionally. If you want a very thick stew sauce, remove the lid and simmer over medium heat for the same time, stirring occasionally.

Remove off heat. Garnish with green onions. Enjoy!

Nutrition

• Calories: 823 kcal
• Total Fat: 31 g
• Saturated Fat: 7 g
• Unsaturated Fat: 21 g
• Trans Fat: 1 g
• Cholesterol: 209 mg
• Sodium: 2056 mg
• Total Carbohydrate: 85 g
• Dietary Fiber: 11 g
• Total Sugars: 13 g
• Protein: 52 g