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Ingredients
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½ cup vegetable oil
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1 onion, chopped
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1 tablespoon chopped fresh ginger
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1 whole chicken, cut into pieces
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1 (10 ounce) can tomato sauce
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½ cup soy sauce
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½ cup oyster sauce
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2 teaspoons garlic salt
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1 (10 ounce) can baby peas, drained
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1 red bell pepper, cut into strips
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4 medium potatoes, peeled and cubed
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1 pinch ground black pepper
Directions
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Heat oil in a large skillet over medium-high heat. Cook onion and ginger for 3 minutes, browning slightly. Lay chicken in the skillet, skin side down. Fry until golden, about 10 minutes, turning once with tongs.
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In a bowl, whisk together tomato sauce, soy sauce, oyster sauce, and garlic salt, and pour evenly over chicken. Gently fold in peas, bell pepper, and potato. Simmer 20 to 30 minutes, or until chicken is cooked through and no longer pink in the center. Season with ground black pepper.
Nutrition Facts (per serving)
798 | Calories |
61g | Fat |
37g | Carbs |
26g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 798 | |
% Daily Value * | |
Total Fat 61g | 78% |
Saturated Fat 15g | 74% |
Cholesterol 80mg | 27% |
Sodium 2365mg | 103% |
Total Carbohydrate 37g | 14% |
Dietary Fiber 6g | 22% |
Total Sugars 6g | |
Protein 26g | 53% |
Vitamin C 61mg | 68% |
Calcium 59mg | 5% |
Iron 4mg | 22% |
Potassium 1089mg | 23% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.