About this recipe:This Filipino chicken dish is a delight for those who love chicken, but especially for those who love mangetout! This is simple to prepare and a nice alternative to a typical stir fry. Serve hot with rice.
1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, minced
1 tablespoon oyster sauce
salt and pepper to taste
900g bone-in chicken pieces, such as legs, thighs and wings
1 tomato, diced
1 carrot, sliced
2 sticks celery, sliced
450g fresh mangetout, trimmed
1 tablespoon cornflour
1 teaspoon water
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Method Prep:20min › Cook:20min › Ready in:40min
Heat the oil in a large frying pan 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. Fold the mangetout into the mixture.
Whisk the cornflour and water together in a small bowl until no lumps remain; stir into the liquid in the frying pan. Allow the mixture to simmer until the sauce has thickened, about 5 minutes. Serve hot.