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Ingredients1 h 28 m servings 596 cals
Original recipe yields 6 servings
- Heat oil in a large wok over medium heat; add garlic. Cook and stir until fragrant, about 3 minutes. Add onion; cook and stir until translucent, about 5 minutes. Stir in tomatoes; cook, mashing with a fork, until flesh and skin separate, about 5 minutes.
- Place chicken in the wok; cook and stir until lightly browned, about 5 minutes. Pour in water. Cover and bring to a boil. Stir in tomato sauce; simmer until flavors combine, about 15 minutes.
- Mix potatoes into the wok; simmer until tender, about 10 minutes. Stir in bell pepper and carrot; simmer until softened, about 5 minutes. Season with salt and pepper.
Per Serving: 596 calories; 44.7 g fat; 25.6 g carbohydrates; 22.9 g protein; 80 mg cholesterol; 327 mg sodium. Full nutrition
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