Go Back
–+ servings
Creamy Chicken Sweet Potato Stew | This easy chicken sweet potato stew is a perfect one-pot dinner for a busy weeknight. Juicy chicken, tender root veggies, and crisp broccoli are cooked in a creamy, gingery sauce. It is easy to prepare, tastes so hearty, and is packed with nutrition. {Gluten-Free Adaptable}

Creamy Chicken Sweet Potato Stew

5 from 1 vote
This easy chicken sweet potato stew is a perfect one-pot dinner for a busy weeknight. Juicy chicken, tender root veggies, and crisp broccoli are cooked in a creamy, gingery sauce. It is easy to prepare, tastes so hearty, and is packed with nutrition. {Gluten-Free Adaptable}
To make the dish gluten-free, use tamari or coconut aminos to replace soy sauce.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Main
Cuisine: Chinese
Servings: 4 servings
Author: Maggie Zhu

Ingredients

  • 1 teaspoon peanut oil or vegetable oil
  • 1 lbs (450 g) chicken thigh , diced (or breast)
  • 1 tablespoon ginger , grated
  • 2 teaspoons rice vinegar
  • 2 cups water
  • 8 oz (225 g) sweet potato , peeled and diced
  • 8 oz(225 g) taro , peeled and diced (*Footnote 1)
  • 1 teaspoon soy sauce
  • Pinch salt
  • 1/2 head broccoli , cut into florets
  • 1 box (12 oz. / 340 g) Pacific Foods Organic Cream of Chicken Condensed Soup

Instructions

  • Heat the oil in a medium-sized dutch oven over medium heat until hot. Add the chicken and arrange it in a single layer. Cook without touching until the bottom is browned, 1 minute or so. Flip to brown the other side, another 1 minute.
  • Add the ginger and stir a few times to release the fragrance.
  • Pour in the rice vinegar to deglaze the pan. Scrape the bottom of the pan with a spatula to lift any brown bits off the pan.
  • Add the water, sweet potato, taro, soy sauce, and salt. Bring the water to a boil and turn to medium-low heat. Simmer, covered, for 15 minutes, or until the sweet potatoes just turn tender.
  • Add the broccoli and cook for 1 minute.
  • Stir in the cream of chicken condensed soup. Stir and cook for another 2 minutes, until the broth thickens. (*Footnote 2)
  • Serve hot as a main dish. Enjoy!

Notes

  1. To prevent the taro from browning, add the taro slices into a bowl, cover them with water and add a squeeze of lemon juice. DO NOT eat raw taro, it is mildly toxic.
  2. When you stir in the condensed soup, the broth will look quite thin, like the texture of creamy soup. But the broth will keep thickening once it’s slightly cooled and the texture will be more like a stew. If you desire the stew to be thicker, you can lightly mash the sweet potatoes in the pot.

Nutrition

Serving: 1serving, Calories: 340kcal, Carbohydrates: 33g, Protein: 28.1g, Fat: 10g, Saturated Fat: 3.4g, Cholesterol: 82mg, Sodium: 736mg, Potassium: 785mg, Fiber: 4.2g, Sugar: 3.2g, Calcium: 48mg, Iron: 3mg