Ingredients
- 12 chicken thighs
- 6 tablespoons butter
- 3 tablespoons peanut oil
- 4 med. onions, cut up
- 2 cups peas
- 2 cups corn
- 2 cups chicken stock
- 4 tablespoons cornstarch
- 4 tablespoons milk
Make it step by step
- Fry thighs in butter and peanut oil. Remove thighs and stir-fry onions in drippings. Return chicken thighs, add peas and corn. Mix chicken stock, cornstarch and milk. Pour over chicken and vegetables. Heat covered for 15 minutes.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Kitch-N-Chik, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.