Chicken stew with green beans, bell pepper, and green peas.
Servings: 4 people
- 1 ½ lbs. chicken cut into serving pieces
- 1 piece bell pepper Julienne
- 1 piece Knorr Chicken Cube
- ½ cup green peas
- 6 pieces long green beans sliced
- 1 piece onion chopped
- 3 cloves garlic chopped
- 1 piece tomato diced
- 3 tablespoons soy sauce
- 8 ounces tomato sauce
- 1 ½ cups water
- ½ cup tomato ketchup
- ½ teaspoon white sugar
- Salt and ground black pepper to taste
- ¼ cup cooking oil
Heat 2 tablespoons of oil in a pan. Sauté the bell pepper, green peas, and long green beans for 45 seconds. Remove from the pan and set aside.
Add remaining oil. Once oil becomes hot, pan-fry chicken pieces for 3 minutes per side. Remove chicken from the pan and place on a clean plate. Set aside.
Sauté garlic, onion, and tomato using the remaining oil. Add soy sauce, tomato sauce, and water once the onion softens. Let it boil.
Add Knorr chicken cube and then put the chicken piece back into the pan. Cover the pan and continue cooking the chicken using medium heat for 15 minutes. Remove the cover and cook until the sauce becomes thick.
Add back the stir-fried vegetables.
Season with sugar, salt, and ground black pepper. Transfer to a serving plate. Serve!
Calories: 640kcal | Carbohydrates: 32g | Protein: 39g | Fat: 41g | Saturated Fat: 9g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 20g | Trans Fat: 1g | Cholesterol: 128mg | Sodium: 1700mg | Potassium: 1181mg | Fiber: 8g | Sugar: 19g | Vitamin A: 3000IU | Vitamin C: 78mg | Calcium: 114mg | Iron: 5mg