This hearty Japanese stew is great served on brown rice.
Marinate the chicken in the teriyaki sauce for 2 hours.
Drain chicken, save the teriyaki sauce
In 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, chilli flakes and de-glaze with wine.
Add the chicken, cream and water, cover with lid while simmering and reduce by 25%.
Then taste for seasoning.
You can add more teriyaki from the marinade sauce, but make sure you bring it to a boil and cook through.
Serve on brown rice.
Nutritional analysis per serving (4 servings)
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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