This Asian Chicken Stew recipe is one that I’ve created from an Asian Chicken Soup recipe. My husband doesn’t think that soup is a meal, so I adapted the recipe to make it a stew.
The original recipe didn’t have any vegetables in it but I usually add whatever is in my fridge including carrot, zucchini, mushroom, capsicum and even corn kernels. You could also use leftover cooked chicken for this recipe. This is a fairly quick and easy recipe to make for a weeknight dinner. Leftovers are yummy heated up for lunch.
Asian Chicken Stew
Chicken, rice and vegetables to make a stew.
Servings: 4 people
Ingredients
- 3 cups Chicken Stock
- 1 cup uncooked rice
- 2 large eggs
- 1 Chicken breast
- 1 onion
- 2 cloves garlic
- vegetables of choice
Instructions
- Cut chicken breast into bite sized pieces and chop the onion & the garlic.
- Fry chicken, onion & garlic in a large saucepan, until chicken is cooked through and onion is tender. Remove from the saucepan.
- Put rice and broth into the saucepan. place lid on the saucepan and bring to the boil on high heat, stirring occasionally.
- Allow rice and broth to boil until much of the liquid has been absorbed and the rice is becoming plump. Add vegetables and stir through.
- Once liquid is mostly absorbed and the rice and vegetables are cooked stir through the egg to cook.
- Add the chicken, onion and garlic back into the saucepan and stir through.
- Serve and enjoy!
If you’re looking for other chicken recipes you might like my Chicken Month post from a few years ago which links to a number of chicken recipes we enjoy and also has a recipe for Chicken Pie or Pastie Filling.