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Asian Chicken & Potato Stew

Chicken & Potato Stew 简易马铃薯炖肉

  • Author: Cherie L.
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 2 Adults 1x


Quick and easy chicken and potato stew, which is the comfort food for many Asian families. Great recipe for the kiddos as it’s an all-time favourite for them!




  • 2 cloves garlic, (minced)
  • 250 g chicken breast or deboned chicken thigh, (cut into bite size)
  • 1 medium potato, (peeled and cubed)
  • 1 medium carrot, (peeled and cut into bite sized chunks)
  • 3 tbsp frozen green peas, (thawed)


  • 3/4 tsp light soy sauce
  • 1/2 tsp sesame oil
  • Dash of white pepper


  • 1 tsp sesame oil
  • 1 & 1/2 tsp light soy sauce
  • 1/2 tsp dark soy sauce, (optional)
  • Dash of white pepper
  • 2045 ml hot water


  • 3 tsp cornflour
  • 6 tsp water


  1. If you are using chicken thigh, trim off the skin and extra fats. Marinate the cut chicken breast or thigh. Set aside for about 20-30 mins. You can take this time to prepare other ingredients.
  2. Heat up your frying pan with some oil. Saute garlic till fragrant. Add in the marinated chicken and stir.
  3. When the chicken pieces are no longer pink on the outside, add in cut potato and carrot. Give it a few quick stir and add in the seasoning. Pour in hot water that is sufficient to cover at least 1/2 the height of the ingredients in the pan.
  4. When the ingredients come to a boil, lower heat and simmer for about 20-25 minutes or until the potato and carrot is soft enough. Add in the thawed green peas just before the stew is done cooking.
  5. Mix cornflour and water together into a slurry. Add 3/4 amount into the pan. Stir constantly and you will see that the mixture thicken to a thick gravy after a few mins. If not thickened to your preference, add in remaining cornflour slurry and continue stirring till thickened.
  6. Off heat. Taste and add soy sauce if required. Serve warm with a bowl of warm rice.
  • Category: Dinner, Lunch
  • Cuisine: Chinese

Keywords: Stew