Chicken with Chicharo (Snow Peas)

Ingredients

• 1  carrots sliced
• 2 stalks celery stalks sliced
• 2 pounds chicken pieces bone-in such as legs, thighs, and wings
• 1 tablespoon cornstarch 
• 2 cloves garlic minced
• 1 tablespoon olive oil 
• 1  onion chopped
• 1 tablespoon oyster sauce 
• 6 servings salt and pepper to taste
• 1 pound snow peas fresh trimmed
• 1  tomatoes diced
• 1 teaspoon water 

Equipment

• bowl
• frying pan
• whisk
• kitchen thermometer

Directions

1. Heat the oil in a large skillet over medium heat; cook and stir the onion and garlic in the olive oil until fragrant, about 5 minutes. Stir the oyster sauce into the mixture; season with salt and pepper.
2. Add the chicken and mix; cover and cook for 10 minutes.
3. Add the tomato, carrot, and celery; cover again and cook another 5 minutes. Cook the chicken pieces until no longer pink at the bone and the juices run clear, an instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Fold the snow peas into the mixture.
4. Whisk the cornstarch and water together in a small bowl until no lumps remain; stir into the liquid in the skillet. Allow the mixture to simmer until the sauce has thickened, about 5 minutes.
5. Serve hot.