One-Pot Asian Chicken and Vegetable Stew

  

This one-pot Asian chicken and vegetable stew is a hearty and flavorful dish perfect for a weeknight meal. It is made with chicken thighs, bok choy, shiitake mushrooms, and jasmine rice simmered in a flavorful broth. The stew is easy to make and can be customized to your liking.

 

Ingredients:

 

1 tablespoon olive oil

1 pound boneless, skinless chicken thighs, cut into 1-inch pieces

1 onion, chopped

2 cloves garlic, minced

1 (15-ounce) can diced tomatoes, undrained

1 (14.5-ounce) can coconut milk

1 (10-ounce) package of frozen chopped spinach, thawed and squeezed dry

1 (8-ounce) package of shiitake mushrooms, sliced

1 (8-ounce) package of bok choy, chopped

1 cup jasmine rice

1 teaspoon ground ginger

1/2 teaspoon red pepper flakes

Salt and pepper to taste

Instructions:

 

Heat the olive oil in a large pot over medium heat. Add the chicken and cook until browned on all sides.

Add the onion and garlic and cook until softened.

Add the diced tomatoes, coconut milk, spinach, shiitake mushrooms, bok choy, jasmine rice, ground ginger, and red pepper flakes.

Bring to a boil, then reduce heat to low and simmer for 30 minutes, or until the chicken is cooked and the rice is tender.

Season with salt and pepper to taste.

Serve hot.

Tips:

 

You can substitute chicken breasts for the chicken thighs.

You can add other vegetables to the stew, such as carrots, broccoli, or green beans.

You can also add a protein to the stew, such as tofu or shrimp.

This stew is also great for meal prep. You can make a large batch and store it in the refrigerator for up to 3 days.

This one-pot Asian chicken and vegetable stew is a delicious and healthy meal that is perfect for any night of the week. It is also a great way to use up leftover rice. So next time you are looking for a quick and easy meal, give this stew a try!