Asian Spicy Chicken & Potato Stew

Making a stew is one of my favorite methods of cooking, because it is simple for a "one-pot meal". In a stew pot, potatoes, carrots, and other root vegetables can be added to the stew. Creating the sauce base is the key, and today I will introduce this spicy stew sauce, which is a version adapted from the Korean stew sauce. This recipe is spicy, so go easy on the spices. I think this is a very easy and healthy meal to prepare. Serve by itself or with rice or bread.

Ingredients:
2 lbs chicken thighs, cut up
1 lb. red potatoes, peeled and cut into big chunks
1 large onion, diced
1 cup sweet peas
1 cup chicken broth
Stew sauce ingredients:
1/4 cup soy sauce
1/4 cup Thai sweet chili sauce
2 tbs Korean hot chili paste
1 tbs chili powder
1 jalapeno, chopped
4 garlic cloves, minced
1 tbs honey
Garnishes:
2 green onions, chopped

Directions:
Remove chicken skin for a healthier meal.
Combine the stew sauce ingredients in a bowl and mix well
In a stew pot, heat 1 tbs peanut oil and brown chicken well (about 5 minutes).

Stir in chopped onions and sauce. Mix well in the pot with chicken. Stir and cook for them to mingle (about 3 minutes).

Add broth and bring to boil (skim off any residue rising to the top). Cover and simmer for 15 minutes.
Add potatoes. Stir to combine. Cover and cook until chicken and potatoes are tender.

 Add sweet peas and cook for another 3 minutes. During the cooking time, adjust the seasoning with a little salt and black pepper.

 

Garnish with green onions when serving.