1. Combine the chicken broth, cubed chicken thighs, onion, carrots, celery, garlic, ginger, salt, and black pepper in a large pot. Bring to a proper boil.
2. Reduce heat to low, cover, and simmer for 20 minutes until the chicken is cooked through and the vegetables are tender.
3. Stir in the radish sprouts and soy sauce. Simmer for 5 minutes. Set a timer.
4. In a small bowl, mix the cornstarch and water until completely smooth with no lumps.
5. Reduce heat to a gentle simmer and stir in the cornstarch slurry slowly and steadily, stirring constantly.
6. Cook for 2 to 3 minutes until the broth is glossy and beautifully thickened.
7. Remove from heat and ladle into bowls. Serve immediately.

Nutrition Information (Per Serving):

• Calories: 240
• Carbohydrates: 13g
• Protein: 28g
• Fat: 8g
• Fiber: 3g
• Sodium: 780mg
• Vitamin A: 65% DV | Vitamin C: 18% DV | Iron: 12% DV | Potassium: 15% DV

Notes:

• Chicken thighs stay far more tender and juicy than breast meat through the simmer and thickening process.
• Mix the cornstarch slurry until completely smooth before it goes anywhere near the pot — lumps in the slurry mean lumps in the broth.
• Add the slurry to a gently simmering rather than aggressively boiling broth for the smoothest result.
• Set a timer for the radish sprouts — five minutes is the window before they lose their characteristic pepperiness.

Storage Tips:

• Refrigerate the stew base without radish sprouts for up to 2 days.
• Freeze the unthickened base without sprouts for up to 2 months — thaw overnight before reheating.
• Reheat on the stovetop with a splash of chicken broth and add a fresh cornstarch slurry to re-thicken if needed.
• Always add fresh radish sprouts when reheating — never reheat them already mixed into the stew.

Serving Suggestions:

• Serve over steamed white rice or thin rice noodles to soak up every drop of that gorgeous silky broth.
• A drizzle of sesame oil over each bowl right before eating adds a beautiful nutty fragrance that elevates the whole dish.
• Sliced fresh chili on the side lets everyone add their own level of heat at the table.
• A scatter of sliced green onions alongside the radish sprouts adds freshness, color, and a mild onion bite that works beautifully.

Mix It Up:

• Sesame Chicken and Radish Sprout Stew: Stir in a teaspoon of sesame oil right at the end alongside the cornstarch slurry for a gorgeous nutty finish.
• Mushroom Chicken and Radish Sprout Stew: Add sliced shiitake mushrooms with the vegetables at the start for earthy depth and a more substantial texture.
• Spicy Chicken and Radish Sprout Stew: Stir in a teaspoon of chili garlic sauce with the soy sauce for a vibrant, heat-forward version.
• Tofu and Radish Sprout Stew: Swap chicken for firm tofu cubes and use vegetable broth for a completely plant-based version with the same silky, savory broth.

What Makes This Recipe Special: This chicken and radish sprout stew earns its place in your regular weeknight rotation through one technique that most home cooks never think to apply to a simple chicken stew — the cornstarch slurry finish borrowed directly from Chinese cooking tradition that transforms an ordinary broth into something glossy, silky, and deeply satisfying without adding any heaviness or starchiness to the flavor. Combined with the distinctly peppery freshness of radish sprouts stirred in right before the finish and the umami depth of soy sauce woven through the whole broth, this is a stew that delivers a genuinely Asian-inspired result in a format that feels completely approachable and achievable on any weeknight of the year.