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Wings and Potatoes with Veggie Rice

This complete meal with braised wings and potatoes is definitely classic from my mom's kitchen!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course, Side Dish
Cuisine: Asian fusion, Chinese
Keyword: chicken rice, chicken wings, rice
Servings: 2
Calories: 1420kcal
Author: Brenda


  • 1 lb Chicken Wings⁠
  • 3 medium White Potatoes⁠ diced⁠
  • 1/2 Onion cut in strips⁠
  • 1 cup Broth of choice or Filtered Water⁠
  • 2 cups White Rice I used 1 1/2 cup sushi rice and 1/2 cup millet here⁠
  • 2.5 cup Filtered Water⁠
  • 1/4 cup Cucumber finely diced⁠
  • 1/2 cup Carrots finely diced⁠
  • 2 tbsp Cooking oil⁠
  • 1/4 cup Gluten-free Soy Sauce or Tamari⁠
  • Toasted sesame oil⁠
  • Salt⁠


  • ⁠Prepare and start cooking rice with 2.5 cup filtered water and 1 tsp salt using your tried-and-true method (mine's the reliable rice cooker!)⁠
  • In a medium pot, heat cooking oil and slightly brown the wings⁠
  • Add diced potatoes, onion and saute until onions are softened⁠
  • Add 1 cup liquid and soy sauce to pot and cover, simmer on medium heat⁠
  • While the pot of wings is simmering away, finely dice cucumber and carrots
  • Add finely diced cucumber and carrots to cooked rice, stir to combine and season to taste⁠
  • Turn off heat, add salt to taste and serve when wings are fully cooked⁠


* Make a slurry with 2tsp cornstarch/ arrowroot starch and 1 tbsp water, then add to wings to thicken the sauce⁠
* Add toasted sesame oil to wings to enhance flavor
(hubby is allergic to sesame so we omitted this, still good!)