Asian Chicken & Potato Stew

Chicken & Potato Stew 简易马铃薯炖肉

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!
Course Dinner, Lunch
Cuisine Chinese
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 2 Adults
Author Cherie L.



  • 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 tsp light soy sauce
  • 1/2 tsp dark soy sauce, optional
  • Dash of white pepper
  • 20-45 ml hot water


  • 2 tsp cornflour
  • 4 tsp water


  • If you are using chicken thigh, you might want to trim off the skin and extra fats. Marinate the cut chicken breast or thighs. Set aside for about 10-15 mins. You can take this time to prepare other ingredients.
  • Heat up your frying pan with some oil. Place the minced garlic in the oil before it gets too hot. When the minced garlic is hot and fragrant, add in the marinated chicken.
  • Stir fry till the chicken is no longer pink. Add in the potato and carrot. Give it a few quick stir and add in the seasoning and hot water, where the water level should be able to cover at least 1/2 of the ingredients in the pan.
  • 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.
  • Mix cornflour and water together and add into the cooked stew. Stir constantly and you will see that the mixture thicken to a thick gravy.
  • Off heat and serve warm with a bowl of warm rice.


You can omit the dark soy sauce if you are not comfortable with using it. It is mainly for a nicer color.