Chicken and Corn Cream Stew

Plenty of vegetables and a pleasing taste

Cooking time
25 minutes
Calories
418kcal
Sodium
0.6g
  • Nutrition information is for one serving.

Ingredients(Servings: 4)

300 g (10-1/2 oz.)

2

1

8

1 head

380 g (about 13-1/2 oz.)

200 ml (1 US cup)

a dash

a dash

2 Tbsp

1/2

1 tsp

1-1/2 Tbsp

Directions

  1. Cut the chicken thighs into bite-size pieces and season with a dash of salt and pepper.
  2. Cut the potatoes into bite-size pieces.
    Cut the carrot into 2 cm (3/4 in.) thick half rounds and peel the onions.
    Separate the broccoli into florets and boil so still firm.
  3. Heat up the salad oil, then saute the chicken, potatoes, carrots and onions.
    Sprinkle in the flour and saute together.
    Then add 300 ml (1-1/4 US cups) of water, and cook until the ingredients are soft, stirring occasionally.
  4. Add the milk, Kikkoman Soy Sauce and a dash of pepper to season, then the broccoli.