Oyster sauce chicken afritada is a dish I created while I was a poor college student. I was feeling a little homesick and was craving traditional Filipino chicken afritada. It hits close to the mark, but the salty oyster sauce makes it more of a Chinese dish in my opinion.
Whether or not you’re a starving college student, I hope this colorful and flavorful meal brings you as much comfort as it did for me when I was miles from home.
The Basics
- Chicken, de-boned and de-skinned – I prefer using chicken thighs. You’ll need
- 2 large Potatoes – Peeled and diced.
- 1 red pepper – diced
- 1 green pepper – diced
- Frozen peas – about 1 cup
- Cooking oil – about 2 tbsp
- Oyster sauce
- Soy sauce
The Rundown
Brown chicken in a frying pan with cooking oil over a medium high heat.
Add potatoes and brown with chicken.
Add bell peppers. Cook for about 3-5 minutes.
Add a tsp of soy sauce and about 1/4 of a cup of oyster sauce. I prefer using Lee Kum Kee Panda Brand. It’s smoky and salty and down right yum-central.
Cook for about 3 minutes. Serve on top of rice noodles if you’re feeling frisky and a serving of steamed rice. Enjoy!
