Main content

Teriyaki Chicken Stew

This hearty Japanese stew is great served on brown rice.


  • 4 boneless chicken breasts, skin off, cut into 1-inch cubes

  • 1 cup Wanjashan organic teriyaki sauce

  • 1 tablespoon minced ginger

  • 1 large red onion, 1-inch pieces

  • 2 medium sweet potatoes, peeled, 1- inch cubes

  • 4 ribs celery, 1-inch pieces

  • 1 pinch chile flake

  • 1 cup white wine

  • 2 cups cream

  • Kosher salt and freshly ground black pepper to taste

  • Canola oil

  • Steamed Brown Rice


  • 1.

    Marinate the chicken in the teriyaki sauce for 2 hours. Drain chicken, save the teriyaki. I

  • 2.

    N a large skillet or pot on high heat, coat lightly with oil and sear the marinated chicken until brown, set aside. In same pot, coat with oil and sweat the ginger and onions until soft and deglaze with wine, then reduce by 75%. Add the potatoes, celery, chile flake and deglaze with wine. Reduce completely, add back the chicken, cream and water to cover. ring to a simmer and reduce by 25%. Then taste for seasoning. You can add more teriyaki from the marination, but make sure to bring to a boil and cook through.

  • 3.

    Serve on brown rice.

» Metric Converter


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings