Chicken and Veggie Adobo

SARSAYA® Oyster Sauce

Ingredients

  • 0.6 kilo (600g) Chicken breast, cut into chunks
  • 2 Tbsps. (30ml) Soy sauce
  • 6 Tbsps. (90ml) Cooking oil
  • 2 cups (500ml) Water
  • 4 Tbsps. (60ml) Vinegar
  • 6 Tbsps. (60g) Garlic, crushed
  • 1 tsp. (3g) Black peppercorn, whole
  • 2 pcs. (2g) Bay leaf
  • 2 packs (60g) SARSAYA® Oyster Sauce
  • 3 cups (300g) String beans, cut into 2 inch length
  • 5 cups (300g) Kangkong, leaves and stems

Procedure

  1. . 1. MARINATE. In a bowl, combine chicken and soy sauce. Mix and marinate for 10 minutes.
  2. . 2. SEAR. In a pan, heat oil. Sear chicken on all sides until lightly browned.
  3. . 3. SIMMER. Add water, vinegar, garlic, pepper, and bay leaf. Simmer for 10-15 minutes or until chicken is tender and cooked through.
  4. . 4. SEASON & SIMMER. Add SARSAYA® Oyster Sauce, mix well. Add string beans then cook for 2-3 minutes. Add kangkong then cook for 30 seconds.
  5. . 5. SERVE. Transfer adobo to a plate. Serve and enjoy with 1 1/2 cups of rice and 1 pc of banana.

Cooking Tips

Cook vegetables just a few minutes before turning off the heat to avoid overcooking the vegetables.

Rate our recipe

ajinomoto cooking_time  Cooking Time: 30 minutes ajinomoto prep_time  Preparation: 20 minutes ajinomoto servings  Servings: 6 ajinomoto size  Serving size: '-1 1/4 cups Chicken and Veggie Adobo (227g)
-1 1/2 cups of rice (240g)
-1 pc banana (80g)

Products Used

SARSAYA® Oyster Sauce Buy Now

Nutrition Facts

Calories per serving (kcal)
838
Carbohydrates (g)
128.4
Proteins (g)
33.3
Fat (g)
21.2
Dietary Fiber (g)
8.3
Calcium (mg)
131.2
Iron (mg)
5.5
Sodium (mg)
655.5
Thiamin (mg)
0.26
Riboflavin (mg)
0.33
Niacin (mg)
12.9
Ascorbic Acid (mg)
19

Good to Know Nutrition Facts

Chicken breast contains the most Vitamin B3 or Niacin compared to other parts of the chicken. Niacin is important to convert nutrients into energy.

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