Photo: Korea Ministry of Food and Drug Safety

Chicken Breast Stew

Name: Chicken Breast Stew
Cuisine: South Korea
Ingredients: 200 g chicken breast; 30 g carrot; 30 g onion; 30 g broccoli; 40 g potato; 100 g cherry tomatoes; 100 g milk; 15 g olive oil; 100 g Sauce: tomato paste; 15 g minced garlic; 7 g flour; 3 g white pepper

닭가슴살스튜

Side dish · Boiled

Side dishesCourse

149kcal · per serving

Not spicySpice

No pork

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Recipe

Chicken Breast Stew

Not spicyNo porkContains: dairy, gluten

Ingredients Tap an ingredient to check it off

Servings1

chicken breast닭가슴살
200 g
carrot당근
30 g
onion양파
30 g
broccoli브로콜리
30 g
potato감자
40 g
cherry tomatoes방울토마토
100 g
milk우유
100 g
olive oil올리브유
15 g
Sauce: tomato paste소스 : 토마토페이스트
100 g
minced garlic다진마늘
15 g
flour밀가루
7 g
white pepper흰후추
3 g

Nutrition per serving

149kcal

10.6gCarbs

19.4gProtein

3.2gFat

223.6mgSodium

Steps

Translated from the Korean original. Amounts are as in the original recipe.

Cut the chicken breast into bite-sized pieces, marinate it in milk, then blanch in hot water.
Cut the cherry tomatoes in half and cut the onion into bite-sized pieces.
Cut the potato, carrot, and broccoli into bite-sized pieces and blanch them in hot water one after another.
Stir-fry all the ingredients in olive oil.
Mix the tomato paste with the water used to blanch the chicken breast and bring to a boil.
Mix 50 g of the boiling liquid with the flour and stir it back in to adjust the thickness.

💡 TipUsing tomato paste rather than ketchup lowers the sodium, and minced garlic and flour add savory depth that replaces saltiness.

Diet and allergy labels are estimated from the ingredient list. Check labels if you have an allergy.
Recipe source: Korea Ministry of Food and Drug Safety (MFDS) recipe database. English translation by WorldFoodPedia, not by MFDS.