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Tender chicken thighs braised in a savoury, tangy sauce of soy, citrus and slow-cooked onions, inspired by Filipino bistek. Everything cooks in one pot, with green beans and peas added at the end for colour, fibre and an extra boost of protein. It's an easy, comforting family dinner.
1.
Heat half the oil in the pan over a medium-high heat. Brown the chicken (3–4 minutes each side), then transfer to a plate.
2.
Add the remaining oil and the onions, and cook until soft and lightly golden (5–6 minutes). Add the garlic and cook for 1 minute.
3.
Return the chicken to the pan with the soy sauce, bay leaves, white pepper and 200ml water. Bring to a simmer, cover and cook until the chicken is tender and cooked through with no pink meat (20 minutes).
4.
Add the green beans and peas, and simmer uncovered until the beans are tender and the sauce has thickened slightly (5–6 minutes).
5.
Meanwhile, heat the rice pouches following the pack instructions.
6.
Take the pan off the heat, remove the bay leaves and stir in the calamansi juice. Serve with the rice.
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Storage information
Leave to cool, then cover and refrigerate for up to 3 days. Freeze for up to 3 months; defrost overnight in the fridge and reheat until piping hot all the way through.
Tip
Lower carb: Skip the rice and serve with extra green vegetables.
Cost-saving tips
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