A tasy chicken recipe with tomato, mushrooms, capsicum, beans and coriander


  • 1 red onion, sliced
  • 1 tbs crushed garlic
  • 1 tsp crushed ginger
  • 4 baby corn, sliced
  • ¼ cup red
  • capsicum, sliced
  • 4 button mushrooms,
  • cut into quarters
  • ½ cup green
  • beans, diced
  • 1 tbs olive oil
  • 4 chicken drumsticks,
  • skin off
  • 1 tomato, diced
  • 1 tbs fresh coriander, chopped
  • 1 tbs oyster sauce
  • 1tbs cornflour
  • ½ cup chicken stock

Heat a saucepan on moderate heat and add oil. Coat each drumstick with the cornflour and then brown each drumstick on all sides for about 30 seconds. Remove from the pan and place in an ovenproof dish with a lid.

Add onion and garlic in the same saucepan and cook until transparent. Add the remaining vegetables along with the oyster sauce and chicken stock and cook for two minutes. Place all the saucepan ingredients into the ovenproof dish, covering the chicken drumsticks. Place the ovenproof dish in a 180ºC pre-heated oven and cook for 60 minutes.

Top with chopped coriander and serve with rice or cous cous.

NUTRITIONAL INFO: Energy: 1061kJ; Protein: 30g; Carbs: 8.5g; Fat: 11.0g; Fibre: 2g; GI: Low.

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