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Hawaiian Chicken Stew

Enjoy the tastes of summer with this delicious Hawaiian chicken stew!
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Course Main Course
Cuisine American

Ingredients
  

  • 1 Tablespoon Brown Sugar
  • ¾ Cup Soy Sauce
  • ¾ Cup Mirin
  • 8 Oz. Shitake Mushrooms
  • 2.5 Tablespoons Sesame Oil
  • 3 Pounds Boneless Chicken Thighs
  • 2 Tablespoons Ginger Grated
  • 2 Carrotes Slivered
  • 1 Yellow Onion Diced
  • 1 Can Baby Corn 14 Oz.
  • 1 Can Sliced Bamboo Shoots 14 Oz.
  • 3 Cups Chicken Broth
  • 1 Bag Watercress
  • 1 Pound Baby Bok Choy Cut & Trimmed

Instructions
 

  • Whisk together your brown sugar, soy sauve, and mirin. Set aside.
  • In a large pan, heat your sesame oil over medium-high heat. Add your chicken thighs and increase the heat to high. Saute until the meat is mostly cooked. Aroun 3 to 4 minutes.
  • Add your carrots, onion, baby corn, bamboo shoots, chicken broth, mushrooms, and the mixture from step one to the chicken. Bring this to a boil.
  • Once boiling, reduce to simmer/medium low heat and cook for 10 minutes.
  • Serve and enjoy!

Video

Notes

We like to cook rice with this meal. It makes for some tasty carbs and soaks up the extra juice.