Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Cut 500 grams of boneless, skinless chicken breast into 1-inch cubes and peel and cut 2 medium sweet potatoes into similar-sized pieces.

2. 2

   Heat 2 tablespoons of cooking oil in a large wok or skillet over medium-high heat, then add 4 minced garlic cloves and 1 chopped medium onion, sautéing until fragrant for 1-2 minutes.

3. 3

   Add the cubed 500 grams of chicken breast to the wok and cook, stirring occasionally, until browned on all sides, which takes about 5-7 minutes.

4. 4

   Stir in the cubed 2 medium sweet potatoes, 1 large red bell pepper cut into strips, and 150 grams of snow peas, continuing to stir-fry for 3-5 minutes until vegetables begin to soften.

5. 5

   Pour in 3 tablespoons of soy sauce, 2 tablespoons of cane vinegar, and 1 tablespoon of brown sugar, then add 0.5 cup of water or chicken broth.

6. 6

   Bring the mixture to a simmer, then reduce the heat to medium-low, cover, and cook for 10-15 minutes or until the sweet potatoes are tender, stirring halfway through.

7. 7

   Remove the lid, season with 0.5 teaspoon of salt and 0.25 teaspoon of black pepper to taste, and increase the heat slightly to reduce the sauce if desired, for another 2-3 minutes.

8. 8

   Serve the Ginisang Manok at Kamote hot, optionally garnished with fresh scallions.