Ingredients40 m servings 403 cals
- Heat the oil in a large skillet over medium heat; cook and stir the onion and garlic in the olive oil until fragrant, about 5 minutes. Stir the oyster sauce into the mixture; season with salt and pepper. Add the chicken and mix; cover and cook for 10 minutes. Add the tomato, carrot, and celery; cover again and cook another 5 minutes. Cook the chicken pieces until no longer pink at the bone and the juices run clear, an instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Fold the snow peas into the mixture.
- Whisk the cornstarch and water together in a small bowl until no lumps remain; stir into the liquid in the skillet. Allow the mixture to simmer until the sauce has thickened, about 5 minutes. Serve hot.
Per Serving: 403 calories; 25.6 g fat; 13 g carbohydrates; 29.1 g protein; 127 mg cholesterol; 183 mg sodium. Full nutrition
ReviewsRead all reviews 3
Perfect recipe. I followed the directions and the meal came out exactly as expected. I wouldn't change a thing. I was looking for a WOK meal that was easy and tasty, and this is the one. Thank y...
I made this for my girlfriend who is Filipino and she said it was nostalgic. I followed this recipe precisely as I have predominantly cooked European dishes and it has turned out great.