Chicken Stew with Mushrooms and Brussel Sprouts

Chicken Stew with Mushrooms and Brussel Sprouts

An elegant dish well-suited for dinner parties.

Cooking time
20 minutes
  • Nutrition facts are for one serving.
  • Cooking time may vary depending on microwave used. Please adjust accordingly.

Ingredients(Servings: 2)

Ingredients(Servings: 2)

280 g (10 oz.)

0.5 g (0.02 oz.)

a dash


100 g (3.5 oz.))

1 bulb

2 Tbsp

100 ml (3.4 fl oz.)

200 g (7.1 oz.)

(A) Bouillon


100 ml (3.4 fl oz.)


  1. Cut the chicken into large bite-size pieces, and season with salt and pepper.
  2. Place the Brussel sprouts into a lidded heat-safe container and microwave for 2 minutes (500 W). In the same manner, microwave the snow peas for 1 minute.
  3. Remove the hard base from the mushrooms and cut each into half. Cut the onion into 1 cm (0.5 in.) cubes.
  4. Melt the butter in a pot, brown both sides of (1), then add in the onion and saute.
  5. Pour the white wine into (4), add in (A) and the diced tomatoes, and simmer for 10 minutes.
  6. Add in (2) and the mushrooms, bring to a quick boil, then add in the soy sauce and turn off the heat.

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