By Ronce luce
Chicken & Vegetable Stew
7 steps
Prep:10minCook:20min
✔ Flavour is light, savoury, slightly sweet, and glossy—like the video-style Japanese comfort stews.
Updated at: Sun, 01 Feb 2026 22:18:56 GMT
Nutrition balance score
Unbalanced
Glycemic Index
42
Low
Glycemic Load
4
Low
Nutrition per serving
Calories245.6 kcal (12%)
Total Fat16.4 g (23%)
Carbs8.5 g (3%)
Sugars4.4 g (5%)
Protein16.1 g (32%)
Sodium884.6 mg (44%)
Fiber1.3 g (5%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
500gchicken thighs
skin-on, bone-in or boneless
1 cupscabbage
roughly chopped
carrot
large, sliced into thick rounds
1 cupmixed mushrooms
shimeji, enoki or any mixed mushrooms
3spring onions
chopped
3cloves garlic
minced
ginger
minced
1 Tbspneutral oil
2 cupschicken broth
2 Tbspsoy sauce
1 Tbspoyster sauce
mirin
optional
1 tspblack pepper
sugar
or honey
salt
to taste
1 tspcornstarch
mixed with, for thickening
2 Tbspwater
2 ½ cupswater
Instructions
Step 1
Sear the chicken:
Heat oil in a pot, place chicken skin-side down, and sear until golden. Flip and sear the other side briefly.
Step 2
Add aromatics:
Add garlic and ginger. Stir for 30 seconds.
Step 3
Add carrots & broth:
Add carrots, soy sauce, oyster sauce, mirin, sugar, pepper, and pour in the chicken broth.
Step 4
Simmer:
Cover and cook for 20 minutes until chicken is tender.
Step 5
Add mushrooms & cabbage:
Add mushrooms and cabbage, and simmer 5–7 minutes more.
Step 6
Thicken sauce:
Add the cornstarch slurry until glossy and slightly thickened.
Step 7
Finish:
Sprinkle spring onions on top.
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