Chicken with Chicharo (Snow Peas) recipe
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Ingredients
- 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
Nutrition Info
- 403 caloriescarbohydrate: 13 gcholesterol: 127.1 mgfat: 25.6 gfiber: 3.4 gprotein: 29.1 gsaturatedFat: 6.9 gservingSize: -sodium: 182.7 mgsugar: 5.9 gtransFat: : -unsaturatedFat: : -
Directions Chicken with Chicharo (Snow Peas)
Directions
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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.