Japanese-inspired · Easy
Ginger chicken & potato stew with brown rice
A gentle soy-ginger chicken stew with tender potatoes, carrots and onions, served beside a small helping of brown rice. Inspired by home-style meat-and-potato stews, this simplified version uses water and omits sake, mirin and added sugar.
- Prep
- 15 min
- Total time
- 55 min
- Portions
- 4
Estimated nutrition
| Nutrient | Per portion | Whole batch |
|---|---|---|
| Calories | 538–540 kcal | 2155–2160 kcal |
| Protein | 41.7–41.9 g | 167–167.6 g |
| Carbs | 68.3–68.5 g | 273.2–273.7 g |
| Fiber | 7.2–7.3 g | 29–29.1 g |
| Sugars | 6.5–6.6 g | 26.2–26.3 g |
| Added sugars | 0–0.1 g | 0–0.2 g |
| Fat | 10.5–10.6 g | 42.3–42.4 g |
| Saturated fat | 1.8–1.9 g | 7.4–7.5 g |
| Sodium | 429–484 mg | 1719–1934 mg |
| Cholesterol | 110 mg | 438 mg |
How these estimates work
Per portion and for your whole batch. These are ingredient-based estimates, not laboratory-tested nutrition facts. Optional ingredients are excluded.
Estimated nutrition uses raw, dry and drained weights, assumes all oil is eaten, and retains reference-food proxies and ranges. Actual brands, trimming and cooking losses vary. This is not laboratory analysis or a medical recommendation.
USDA FoodData Central references. Brands, food varieties, preparation and portion size change the result. Added sugars assume plain, unsweetened ingredients; for prepared breads and sauces, a range shows zero to the reference food’s total sugar because the added amount is unspecified.
Ingredients, sources & assumptions
All listed edible food and oil are counted as eaten. Cooking losses and final cooked weight are not measured. Some ingredients use a stated reference food or a proxy for a missing nutrient. No personalized dietary advice.
Chicken, broiler or fryers, breast, skinless, boneless, meat only, raw · 600 g in the original batch
USDA food referencePotatoes, flesh and skin, raw · 600 g in the original batch
USDA food referenceCarrots, raw · 240 g in the original batch
USDA food referenceOnions, raw · 200 g in the original batch
USDA food referenceGinger root, raw · 16 g in the original batch
USDA food referenceSoy sauce made from soy and wheat (shoyu), low sodium · 32.87–38.8 g in the original batch
Low-sodium shoyu reference. USDA lists inconsistent household masses: 4.5 g/tsp, 14.2 g/tbsp and 255 g/cup. The estimate spans those three conversions using US volumes. This is a reference range, not a guarantee for every brand; check the label for sodium.
USDA food referenceOil, olive, salad or cooking · 20 g in the original batch
USDA food referenceRice, brown, long-grain, raw (Includes foods for USDA's Food Distribution Program) · 160 g in the original batch
USDA food referenceBeverages, water, tap, drinking · 1180 g in the original batch
Generic USDA tap water reference; local sodium and mineral content varies.
USDA food referenceCalculation version 2. Source records and method are documented in our nutrition guide.
Nutrition guidancePer portion and for your whole batch. These are ingredient-based estimates, not laboratory-tested nutrition facts. Optional ingredients are excluded.
Estimated nutrition uses raw, dry and drained weights, assumes all oil is eaten, and retains reference-food proxies and ranges. Actual brands, trimming and cooking losses vary. This is not laboratory analysis or a medical recommendation.
USDA FoodData Central references. Brands, food varieties, preparation and portion size change the result. Added sugars assume plain, unsweetened ingredients; for prepared breads and sauces, a range shows zero to the reference food’s total sugar because the added amount is unspecified.
Let’s make it
Amounts below match your selected batch. Follow each short step, and use timers as reminders to check the food.
Equipment
Kitchen scale · Knife · Cutting board · Measuring jug · Saucepan with lid · Instant-read food thermometer
- 1
Start the rice
Combine 160 g brown rice with 480 ml water in a saucepan. Bring to a boil, cover and simmer gently for 35–45 minutes, or according to the package, until tender. Add a little drinking water if needed to prevent drying; drain excess when finished.
- 2
Prepare vegetables and chicken
Wash and cut 600 g (about 3 medium potatoes, skin on) potatoes into even pieces. Prepare 240 g (about 4 medium carrots, trimmed) thin carrot half-moons, 200 g chopped onion and 16 g finely grated ginger. On a separate board, cut 600 g raw boneless chicken into even pieces. Do not rinse poultry. Wash hands and equipment that touched raw chicken.
- 3
Build the stew
Heat 20 g olive oil in a wide heavy pot over medium heat. Add onion and stir for 4 minutes until starting to soften, then add ginger for 30 seconds. Add chicken and turn for 3 minutes to lightly color the surface; it will still need thorough cooking. Add potatoes and carrots and stir gently.
- 4
Simmer gently
Add 700 ml water and 36 ml reduced-sodium soy sauce. Bring to a boil, then partially cover and simmer gently for 18–25 minutes, stirring carefully a few times, until potatoes and carrots are easily pierced and chicken reaches 165°F / 74°C in several of the largest pieces. Keep enough liquid to prevent sticking; add a little drinking water if needed. If chicken reaches temperature first, lift it to a clean covered bowl while the vegetables finish.
- 5
Finish and portion
Return any removed chicken and juices to the hot stew briefly before serving. Divide chicken, vegetables and broth evenly among the selected portions. Serve the cooked brown rice alongside. The broth is light and savory rather than thick or sugary; no extra sauce or garnish is needed.
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Make it work for you
For kids & different preferences
Shred chicken finely, mash soft potatoes and carrots, and cut onion to suit the child’s texture needs. Check soy and wheat in the sauce; reduced-sodium does not mean sodium-free. Seat young children upright and supervise eating. This is family food, not infant-feeding guidance.
Storage & packed lunches
Refrigerate in shallow covered containers at 40°F / 4°C or colder within 2 hours, or within 1 hour above 90°F / 32°C. Use within 3 days. Pack cold with ice packs when taking along.
Freezing & reheating
Freeze cooked components separately for up to 1 month for quality. Thaw in the refrigerator; add uncooked accompaniments fresh.
Reheat cooked leftovers to 165°F / 74°C throughout, stirring and checking several places. Keep uncooked accompaniments separate.
If something looks different
Cooking times are guides. Check texture and temperature; larger batches need extra pan space and may take longer.
Something wrong with an ingredient or instruction? Tell us
Version 1 · Updated 2026-10-26
Bethany’s Kitchen · /recipes/ginger-chicken-potato-stew · Original instructions and generated food illustration. Public culinary sources informed the combination; no third-party prose or photograph copied. Not physically kitchen-tested or human-reviewed.