Creamy Chicken Stew (No Cream, No Stock)
Creamy Chicken Stew (No Cream, No Stock)
Ingredients
- 1 1/2 pounds chicken breast, sliced into bite-sized pieces
- 1 teaspoon salt, or as needed
- 1/2 teaspoon black pepper, freshly ground, or as needed
- 1 tablespoon cooking oil
- 1 yellow onion, medium, chopped
- 2 carrots, medium, chopped
- 3 cloves garlic, minced
- 1/2 head green cabbage, about 4 cups, chopped
- 4 cups unsweetened plain soy milk
- 2 green onions, chopped, for garnish
Instructions
- 1
Slice the chicken breast into bite-sized pieces. Season the chicken generously with 1 teaspoon of salt and 1/2 teaspoon of black pepper.
⏱️ 5 min
- 2
Heat 1 tablespoon of cooking oil in a large pot or Dutch oven over medium-high heat. Once hot, add the seasoned chicken pieces to the pot. Cook, stirring occasionally, until the chicken is browned and appears cooked through, about 5-7 minutes.
⏱️ 7 min
- 3
Once cooked, remove the chicken from the pot and set it aside in a separate bowl. Leave any residual oil and browned bits in the pot.
⏱️ 2 min
- 4
Add the chopped onion, carrots, and minced garlic to the same pot. Sauté over medium heat, stirring occasionally, until the vegetables begin to soften and become fragrant, about 5-7 minutes.
⏱️ 7 min
- 5
Add the chopped cabbage to the pot with the other vegetables. Continue to cook, stirring occasionally, until the cabbage starts to wilt, about 5 minutes.
⏱️ 5 min
- 6
Pour the 4 cups of unsweetened plain soy milk into the pot, ensuring it covers the vegetables. Return the cooked chicken pieces to the pot. Bring the stew to a gentle simmer.
⏱️ 4 min
- 7
Reduce the heat to low, cover the pot, and let the stew simmer for 10-15 minutes, or until the vegetables are tender and the flavors have melded. Stir occasionally to prevent sticking. Taste and adjust seasoning with additional salt and pepper if needed.
⏱️ 10 min
- 8
Ladle the creamy chicken stew into serving bowls. Garnish with chopped green onions before serving.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Chicken Stew (No Cream, No Stock)
- 1 1/2 pounds chicken breast, sliced into bite-sized pieces
- 1 teaspoon salt, or as needed
- 1/2 teaspoon black pepper, freshly ground, or as needed
- 1 tablespoon cooking oil
- 1 yellow onion, medium, chopped
- 2 carrots, medium, chopped
- 3 cloves garlic, minced
- 1/2 head green cabbage, about 4 cups, chopped
- 4 cups unsweetened plain soy milk
- 2 green onions, chopped, for garnish
Instructions
- 1
Slice the chicken breast into bite-sized pieces. Season the chicken generously with 1 teaspoon of salt and 1/2 teaspoon of black pepper.
⏱️ 5 min - 2
Heat 1 tablespoon of cooking oil in a large pot or Dutch oven over medium-high heat. Once hot, add the seasoned chicken pieces to the pot. Cook, stirring occasionally, until the chicken is browned and appears cooked through, about 5-7 minutes.
⏱️ 7 min - 3
Once cooked, remove the chicken from the pot and set it aside in a separate bowl. Leave any residual oil and browned bits in the pot.
⏱️ 2 min - 4
Add the chopped onion, carrots, and minced garlic to the same pot. Sauté over medium heat, stirring occasionally, until the vegetables begin to soften and become fragrant, about 5-7 minutes.
⏱️ 7 min - 5
Add the chopped cabbage to the pot with the other vegetables. Continue to cook, stirring occasionally, until the cabbage starts to wilt, about 5 minutes.
⏱️ 5 min - 6
Pour the 4 cups of unsweetened plain soy milk into the pot, ensuring it covers the vegetables. Return the cooked chicken pieces to the pot. Bring the stew to a gentle simmer.
⏱️ 4 min - 7
Reduce the heat to low, cover the pot, and let the stew simmer for 10-15 minutes, or until the vegetables are tender and the flavors have melded. Stir occasionally to prevent sticking. Taste and adjust seasoning with additional salt and pepper if needed.
⏱️ 10 min - 8
Ladle the creamy chicken stew into serving bowls. Garnish with chopped green onions before serving.
⏱️ 3 min