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Korean Sesame Chicken and Potatoes
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Prep Time:
20 minutes
Cook Time:
60 minutes
Total Time:
80 minutes
Savory Korean chicken stir-fry with veggies and rice, drizzled in tasty soy sesame garlic sauce.
Ingredients:
  • 1 (2 to 3 pound) whole chicken, cut into pieces
  • 0.5 cup soy sauce
  • 0.5 cup water
  • 2 tablespoons minced garlic
  • 1 tablespoon sesame oil
  • 1 teaspoon sesame seeds
  • 0.25 cup white sugar, or to taste
  • 3 potatoes, or more to taste, quartered
  • 2 large carrots, sliced into large diagonal pieces
  • 1 large onion, sliced
  • 2 cups cooked rice
Instructions:
  • Heat up a large Dutch oven over medium heat, then brown the chicken for about 10 minutes. Remove and discard any excess fat.
  • Combine soy sauce, water, garlic, sesame oil, and sesame seeds in a large bowl. Sweeten to your liking with sugar, keeping in mind you can adjust later but can't reduce. Stir until sugar is dissolved. Gently incorporate potatoes, carrots, and onion. Season with pepper.
  • Add the vegetables to the Dutch oven to completely cover the chicken. Cover with a lid and bring to a boil for approximately 5 minutes. Then, stir and lower the heat to medium for another 5 minutes. Finally, reduce the heat to low and simmer for 40 more minutes, stirring occasionally.
  • Serve a delicious combination of tender chicken and flavorful vegetables atop a bed of steaming hot cooked rice.

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