Published Mar 21st
Prep 20m Cook 45m Additional - Ready In 1h 5m
Servings 6 servings Calories 798.2

This is an excellent chicken recipe with an interesting blend of ingredients – from soy sauce and ginger, to tomato sauce and sweet peas – best served over hot rice.

Recipe Ingredients

  • ½ cup vegetable oil
  • 1 onion, chopped
  • 1 tablespoon chopped fresh ginger
  • 1 whole chicken, cut into pieces
  • 1 (10 ounce) can tomato sauce
  • ½ cup soy sauce
  • ½ cup oyster sauce
  • 2 teaspoons garlic salt
  • 1 (10 ounce) can baby peas, drained
  • 1 red bell pepper, cut into strips
  • 4 medium potatoes, peeled and cubed
  • 1 pinch ground black pepper

Cooking Directions

  1. 1 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.
  2. 2 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

  • Calories 798.2
  • Carbohydrate 37.3 g
  • Cholesterol 80.4 mg
  • Fat 60.8 g
  • Fiber 6.2 g
  • Protein 26.3 g
  • Saturated Fat 14.8 g
  • Sodium 2365.1 mg
  • Sugar 6.4 g

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  1. I made this pretty much as published only substitutions I made were replaced the 4 med. potatoes with one large sweet potato and a can of garbanzo beans (since I had no regular potatoes on hand) and used frozen peas instead of canned for the same reason. Flavor was excellent only reason for 4 stars - Read more ...
  2. Way too salty. Expected more from the way others raved about it.
  3. This recipe is excellent. I would recommend you to follow the recipe exactly. DO NOT omit the ginger as it is what gives this recipe the zing. The whole family loved it. Hubby says this is the best dish I've ever made.
  4. I made this with some alterations and my kids loved it. Instead of tomato sauce I used fresh ripe tomatoes with tomato paste and herb seasonings. I also didn't use any ginger soy sauce or oyster sauce and used chicken stock instead. Boneless skinless chicken thighs work well with this recipe and is convenient for - Read more ...
  5. My husband's favorite dish! It's too salty and greasy for me as written but with a few minor alterations it turned out great. Instead of frying up chicken I saute some cubed boneless skinless chicken breasts in a skillet. Instead of 1 (10 oz.) can of tomato sauce I use one of those larger 29oz - Read more ...
  6. Not quite the flavor I have had when friends cooks this dish but still very good and close to the taste. Make sure not to cook your sauce down too thick.
  7. This recipe was didn't know whether to be Asian or Texan. My son wasn't thrill about it and I didn't really like the over powering flavor of ginger; although I do enjoy ginger. It was better the next day for soft tacos with olives and cheese. If I use this recipe again I will - Read more ...
  8. This is a really yummy recipe! I cooked it in a crock pot which made the chicken REALLY tender. The recipe was a bit salty so I added a little more tomato sauce and substituted the baby peas with carrots. I will definitely make it again. Reminds me of home!
  9. So easy and tastes better than my mother's recipe. I think the oyster sauce did the trick! I did make a few changes using what I had on hand. I used E.V. Olive Oil. Instead of garlic salt I used 2 tsps of chopped garlic and added that in with the onion and ginger. Instead - Read more ...