This hearty Japanese stew is great served on brown rice.


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

  • 1 cup 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 chilli flakes

  • 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.

  • 2.

    Drain chicken, save the teriyaki sauce

  • 3.

    In a large skillet or pot on high heat, coat lightly with oil and sear the marinated chicken until brown, set aside.

  • 4.

    In same pot, coat with oil and sweat the ginger and onions until soft and deglaze with wine, then reduce by 75%.

  • 5.

    Add the potatoes, celery, chilli flakes and de-glaze with wine.

  • 6.

    Reduce completely

  • 7.

    Add the chicken, cream and water, cover with lid while simmering and reduce by 25%.

  • 8.

    Then taste for seasoning.

  • 9.

    You can add more teriyaki from the marinade sauce, but make sure you bring it to a boil and cook through.

  • 10.

    Serve on brown rice.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 1077kj
  • Fat Total 81g
  • Saturated Fat 36g
  • Protein 45g
  • Carbohydrate 34g
  • Sugar 18g
  • Sodium 3013mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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