Easy Chicken Pastel Casserole

INGREDIENTS:

500 g chicken thigh/breast fillet, cut into cubes
2 tbsp Datu Puti Soy Sauce
1/8 tsp UFC ground pepper
6 cloves garlic, crushed
1 pc medium onion, sliced
4 tbsp butter
1 tbsp UFC Hapi Fiesta Vegetable Oil
1 pc small carrot, sliced
1 pc horizo de bilbao, sliced
1 can (150 g) Vienna sausage, sliced
1/2 cup UFC Garden Fresh whole mushroom, drained, each piece cut into 2 (reserve 1/2 cup broth)
1/2 cup UFC Garden Sweet Young Corn, drained, sliced
1 tsp Datu Puti Patis Flavor sauce
1/2 cup cream
1/4 cup water
1/4 cup green peas

PROCEDURE:

1. Season chicken with soy sauce and pepper. Set aside.
2. Sauté garlic, onion, and chicken in butter with oil until slightly brown.
3. Add carrot, chorizo, sausage, mushrooms, young corn, and fish sauce. Cook for 2 minutes.
4. Add cream, mushroom broth and water while stirring. Let it simmer until slightly thickened. Then add green peas. Serve.

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