- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon oyster sauce
- salt and pepper to taste
- 2 pounds bone-in chicken pieces, such as legs, thighs, and wings
- 1 tomato, diced
- 1 carrot, sliced
- 2 stalks celery stalks, sliced
- 1 pound fresh snow peas, trimmed
- 1 tablespoon cornstarch
- 1 teaspoon water
- 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.
04/15/2018
recipepes.com
Chicken with Chicharo (Snow Peas), recipe
PT15M
PT1H
5
455 calories
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