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1
Lightly sprinkle salt, pepper, onion powder, garlic powder, soy sauce and sesame oil on the chicken.
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2
Rub the season on the chicken well and marinade for at least one hour.
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3
This is how the vegetable should be like
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4
In a big pot, heat up about 4 tbsp vegetable oil on high heat.
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5
Keep the heat high, brown chicken on both sides (do not need to entirely cook the chicken at this point).
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6
Take the chicken out of the pot, place in a bowl and discard the rest of the frying oil, just leave enough oil to coat the bottom of the pot.
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7
Add 2 tbsp olive oil, on high heat, add onion.
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8
Stir frequently until onion is translucent, add garlic, basil and oragano, stir for about one minute.
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9
Add in the chicken broth, tomato sauce, sugar and chicken powder stock, cook until you see bubbles then add chicken.
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10
Cover and cook for 30 minutes.
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11
Add potato and carrot, stir the pot and cover the lid.
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12
Cook for another 15 minutes.
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13
Add bell pepper and green pea, stir the pot and cover the lid.
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14
Cook for 5 minutes.
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15
Final touch, add salt to taste.
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16
This is the chicken powder stock that I used.
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17
You can find it at the asian grocery store
