Chicken, Potatoes, and Carrots Stew

This quick stew is a one pot meal with a balance of meat and vegetables!

Ingredients:
1 lb. skinless, boneless chicken breasts or legs
2 tbs cornstarch
1 cup potatoes, cut into pieces
1 cup carrots, cut into pieces
1 cup white onions, cut into pieces
Sauce:
2 cups chicken broth or water
1/4 cup soy sauce
1 tbs cooking wine
1 tbs sugar
1 tbs ketchup

Directions:
Cut chicken into bite-size pieces. Sprinkle cornstarch on the chicken.
Heat 2 tbs of oil about and fry chicken until both sides are golden brown. In the same pan, add more oil, if needed. Fry potatoes, carrots and onions in separate batches; then set aside.
Add the sauce ingredients into a pot and bring to boil. Add fried chicken and the rest of the fried vegetables. Cook for 20 minutes or until the sauce thickens. Add 1 tsp of sesame oil and sprinkle with chopped cilantro before serving.