Rice, ground beef, green beans, tomato sauce, and curry spices are all ingredients in the one-pot Persian cuisine known as lubia polo. You will want a nonstick pan in order to invert the dish onto a serving platter while retaining the rice’s crisp crust.
| Prep Time: | 20 mins |
| Cook Time: | 25 mins |
| Total Time: | 45 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 14 ounces skinless, boneless chicken breast meat – cut into bite-size pieces
- ½ cup oyster sauce
- 2 tablespoons soy sauce
- 3 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1 large onion, chopped
- ½ cup water
- 1 teaspoon ground black pepper
- 1 teaspoon white sugar
- 1 (8 ounce) can sliced water chestnuts, drained
- 1 cup snow peas
- 1 small head broccoli, cut into florets
- 3 tablespoons cornstarch
- ¼ cup water
Instructions
- Combine the chicken, oyster sauce, and soy sauce in a mixing bowl until the chicken is evenly coated with the sauce; set aside.
- Heat the vegetable oil in a wok or large skillet over high heat. Stir in the garlic and onion; cook and stir until the onion is limp, about 1 minute. Add the chicken and marinade. Cook and stir until the chicken has browned and is no longer pink, about 10 minutes.
- Pour in 1/2 cup of water; season with pepper and sugar. Add the water chestnuts, snow peas, and broccoli. Cover; boil until the vegetables are just tender, about 5 minutes. Dissolve the cornstarch in 1/4 cup of water. Stir into the boiling mixture; cook until thick and no longer cloudy.
Nutrition Facts
| Calories | 217 kcal |
| Carbohydrate | 17 g |
| Cholesterol | 40 mg |
| Dietary Fiber | 3 g |
| Protein | 18 g |
| Saturated Fat | 2 g |
| Sodium | 500 mg |
| Sugars | 4 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
Excellent.. followed recipe added a little ginger but very good!
Delicious and very easy. I didn’t use oyster sauce , I used teriyaki instead. And used most of the vegetables, I didn’t have some. My family loved it
Used broccoli carrots snow peas and cabbage for veggies and added ginger. It was fast easy and yummy
This is a good basic recipe that can be easily adjusted to your needs and what you have on hand. I marinated the chicken for a couple of hours and per another person’s recommendation, add 1 tsp of sesame oil to the oyster sauce and soy sauce, which per yet another review, I reduced the amounts. I added the vegetables to the meat after the chicken had cooked for a couple minutes instead of the 10 minutes.. My veggies included broccoli, carrots, sugar snap peas, and sliced fresh mushrooms. I didn’t add any extra water or cornstarch as the moisture released by the mushrooms created all the sauce that I needed. I also just stir fried until all the veggies were cooked and did not cover.
Insanely salty. This could have used half the amount of oyster sauce. My husband’s hands were swollen for 3 days! I realized why when I checked the sodium content in the oyster sauce. Holy moly.
The chicken was amazingly tender, and the vegetables were cooked perfectly (due to the steaming that arises when you cover it), but I found it a bit fake-tasting in that it’s basically just smothered in oyster sauce. I would have rather had more real ingredients in the sauce…
Wow! The Chinese restaurant that we usually go to will miss us because we have no need to go back. This was perfect with Lo Mein. I cut the cornstarch in half. It seemed a little bit much
This was pretty tasty, and my fussy 6 y.o. who hates chicken gobbled it all up so it was a winner. My broccoli was limp so I had to throw that out, but I had baby portobellos that I added instead. A quick easy meal that the whole family ate.
I have made it many times. I often leave out snow peas if I don’t have them on hand. Usually just use a stir fry or Normandy mix for the veggies. If you have mushrooms on hand definitely add them. One useful tip. The recipe is a bit too wet for our tastes, so I leave out the half cup water – then I don’t need the starch either. Try it you’ll like it.
Great combination of flavors. I’m in China and I invited one of my friends to dinner. She had never had something like this, it is really American-Chinese food, but she loved it.
A good dish, but just lacked that extra kick of flavor. I don’t cook much Chinese, so I have no idea how to take it up a notch.
I made this with a little spin. I used skinless boneless chicken thighs, added minced ginger. It was a hit with my husband and kids.
Kind of blah. Needs more flavor.
This recipe was really good, I followed it but added my own veggie favorites along with the pea pods and broccoli, I don’t like water chestnuts so I added a small yellow squash and a small zucchini, green onions, mushrooms and fresh ginger to taste. I will make it often since I am trying to get more fresh vegetables into my diet…oh I also used about a Tbs of sesame oil with the vegetable oil.
The corn starch and the large onion combined with a full teaspoon of pepper makes for a gelatinous, yellow pepper gravy which was quite unfortunate. Cut down 1/4 onion, 1/4 tsp pepper, 1 tbs of cornstarch. Add ginger for flavor.
This was fantastic! The only changes I made were the addition of bamboo shoots and I didn’t have any oyster sauce on hand so I substituted by adding clam juice to the soy sauce for marinading the chicken. This dish would also have been delicious as a vegetarian option by omitting the chicken. We will definitely be making this again!
Husband said this was a keeper. The only changes I made were boneless, skinless chicken thighs, no broccoli. I did add red pepper and mushrooms. I didn’t have the breast or the broccoli. Don’t be afraid of the oyster sauce, It adds good flavor and color to the dish. If your sauce is too thick, just add more liquid, either low sodium chicken broth or water. It was a quick and easy dish. Thank you for the recipe.
My first attempt at making Chinese in many years. Had to go to 2 stores to find the oyster sauce. I don’t care for broccoli or snow peas so added cut carrots and green bell pepper to the first saute. At the end I topped with 1/4 cup dry roasted unsalted peanuts and green onions. I’ll make this one again it was super easy to prep and cook.
Tasted good
I loved it as is, but hubby felt there was too much pepper so the next time I made it w/half as much pepper. I like it better w/the full tsp of pepper but it’s still delish the other way. AMAZING dish that is now on my regular menu!
Yum!