Heat the oil in a large pan over medium-high heat. Add onions and ginger. Saute for 3 minutes until lightly browned.
Place the chicken skin-side down in the. Cook until browned, (approx. 7-10 minutes).
NOTE: Do not flip the chicken often. Once should suffice.
In a bowl mix tomato sauce, soy sauce, oyster sauce, and salt. Add to chicken.
Add bell peppers, and potato. Let mixture cook over low-medium heat for 20-30 minutes, or until chicken is cooked and no longer pink.
Fresh ground pepper to taste.
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|Serving Size: 1 Serving (448g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 448 (65%)|
|Amt Per Serving||% DV|
|Total Fat 49.8g||66 %|
|Saturated Fat 15g||75 %|
|Monounsaturated Fat 20.2g|
|Polyunsanturated Fat 10.7g|
|Cholesterol 187.6mg||58 %|
|Sodium 3387.6mg||117 %|
|Potassium 880.6mg||23 %|
|Total Carbohydrate 13.3g||4 %|
|Dietary Fiber 2.3g||9 %|
|Sugars, other 11.1g|
|Protein 47.8g||68 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 694
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