Chicken and Vegetable in Cream Sauce

Ingredients

• 2 pieces Chicken breast (skin removed, dark meat preferred) (cut into bite‑size pieces)
• 1 large Carrot (peeled and sliced into thin rounds)
• 1 medium Onion (peeled and diced)
• 1 large Button mushroom (cleaned and sliced)
• 1/2 cup Frozen peas (defrosted)
• 1 teaspoon Potato starch (to be mixed with water for slurry)
• 1 cup Water (for simmering; will reduce)
• 1 teaspoon Chicken paste (stock concentrate) (adds flavor to the broth)
• 3 tablespoons Heavy cream (or up to 1/4 cup for richer sauce)
• to taste Salt
• to taste Black pepper

Instructions

1. Prepare the vegetables

   Peel and slice the carrot, dice the onion, clean and slice the mushroom, and defrost the peas. Set everything aside in separate bowls.

   Time: PT5M

2. Sauté the carrot

   Heat the skillet over medium heat. Add the carrot slices and sauté for 2–3 minutes until they start to soften but remain crisp.

   Time: PT3M

   Temperature: medium heat

3. Add onion and mushroom

   Add the diced onion and sliced mushroom to the skillet. Cook, stirring occasionally, until the onion becomes translucent, about 3 minutes.

   Time: PT3M

   Temperature: medium heat

4. Introduce liquid and stock

   Pour in 1 cup of water, add the chicken paste, and stir. Bring the mixture to a gentle boil, then reduce to a simmer for 2 minutes. The liquid will reduce to roughly 3/4 cup.

   Time: PT4M

   Temperature: medium heat

5. Thicken with potato starch slurry

   In a small bowl, mix 1 teaspoon potato starch with 1 tablespoon cold water until smooth. Slowly drizzle the slurry into the simmering pot while stirring; the sauce will thicken immediately on contact.

   Time: PT2M

   Temperature: medium heat

6. Add peas and cream

   Stir in the defrosted peas, then pour in 3 tablespoons (or up to 1/4 cup) of heavy cream. Heat through for another minute, allowing the cream to meld with the sauce.

   Time: PT2M

   Temperature: medium heat

7. Cook the chicken

   Add the bite‑size chicken pieces to the skillet. Season with salt and black pepper. Simmer gently until the chicken is cooked through, about 5–6 minutes, stirring occasionally.

   Time: PT6M

   Temperature: medium heat

8. Finish and serve

   Taste the sauce and adjust seasoning if needed. Spoon the chicken and vegetable mixture into bowls and serve hot, optionally over rice or noodles.

   Time: PT1M

Nutrition Facts

Calories

300

Protein

30 g

Carbohydrates

15 g

Fat

12 g

Fiber

3 g

Ingredient Substitutions

• Instead of Chicken breast (skin removed, dark meat preferred): boneless chicken thighs
• Instead of Carrot: parsnip
• Instead of Onion: shallot, leek
• Instead of Button mushroom: cremini mushroom, shiitake
• Instead of Frozen peas: fresh peas
• Instead of Potato starch: cornstarch (but will be gooier)
• Instead of Chicken paste (stock concentrate): store‑bought chicken broth
• Instead of Heavy cream: half‑and‑half, milk with a splash of butter

Equipment Needed

• Large skillet or saucepan
• Chef's knife
• Cutting board
• Wooden spoon or silicone spatula
• Measuring spoons
• Measuring cup
• Small bowl (for starch slurry)
• Ladle (optional)

Critical Steps — Do Not Skip

• Cooking the carrot first to keep it crisp
• Adding the potato starch slurry correctly – it thickens instantly
• Incorporating the cream without boiling vigorously

Chef Tips from the Video

• Potato starch gives a glossy, non‑gooey finish and thickens instantly – perfect for quick sauces.
• If you prefer a richer flavor, replace half the water with low‑sodium chicken broth.
• A pinch of fresh thyme or parsley adds a bright herbal note at the end.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days.

Freezer: Not recommended; the cream may separate when frozen.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Chop all vegetables up to 2 hours ahead and keep them refrigerated in separate containers.
• The starch slurry can be prepared in advance and stored in the fridge for up to 24 hours.