This is my cool idea. My daughter is vegan and I'm not. But I wanted to make a low cal, low salt chicken stew today and did not want meat to touch her food. SOOO..... Here's a two in one recipe! Always giving God the glory! Hope you like.
This is the finished product - the Chicken Stew part. I planned for making 8 servings
5 Chicken breasts
1 large onion
3 tbsp garlic chopped
3 small tomatoes
2 large potatoes (cubed)
5 medium sized carrots (1/2 in slices)
5 stalk of celery (sliced)
1 large green bell pepper
1 large red bell pepper
1 c sliced mushrooms
1 small can tomato sauce
1 can cream of mushroom soup
1 can beef gravy
2 tbsp soysauce
2 tbsp oyster sauce
4 bay leaves
pepper
garlic powder
1. Saute garlic, onions and tomatoes for about 2 minutes. Add the bay leaves and season with pepper and garlic powder.
2. Add in the tomato sauce and stir.
This is the finished product - the Chicken Stew part. I planned for making 8 servings
5 Chicken breasts
1 large onion
3 tbsp garlic chopped
3 small tomatoes
2 large potatoes (cubed)
5 medium sized carrots (1/2 in slices)
5 stalk of celery (sliced)
1 large green bell pepper
1 large red bell pepper
1 c sliced mushrooms
1 small can tomato sauce
1 can cream of mushroom soup
1 can beef gravy
2 tbsp soysauce
2 tbsp oyster sauce
4 bay leaves
pepper
garlic powder
1. Saute garlic, onions and tomatoes for about 2 minutes. Add the bay leaves and season with pepper and garlic powder.
2. Add in the tomato sauce and stir.
3. Add the soysauce then add the carrots and potatoes.
4. Add the oyster sauce and the cream of mushroom soup. Stir and let boil for about 5 minutes before adding the rest of the veggies
5. After stirring, lower the heat to medium low and just let the hard veggies get halfway tender.
6. Remove the portion you'd like to stay vegan into a smaller pot. Turn off the heat from the large pot but continue to cook the vegan portion until potatoes and carrots are tender. You're done with the vegan side.
7. Cut up the chicken breast to large cubes and season with garlic powder. In a frying pan, heat up enough oil to cover the pan. Let it sit for about 30 seconds and put in the chicken.
8. Remove from pan and add into the large pot. Stir. Turn the heat back on.
9. Add in the gravy, using water to dissolve leftover from the can and pour that into the pot.
10. Stir and add more soysauce if needed. I use lite soysauce for a lower sodium version.
I hope you enjoy and let me know if you like it. This is perfect with steamed, basmati, or brown rice.
Until my next rant... LOVE ONE ANOTHER! Love you, mean it!!
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