Chicken in Oyster Sauce

(6 Servings)

Prep time: 15 min
Cook time: 15 min
Total time: 30 min

Ever find yourself with less time to cook? Happens pretty often to us now that we have a little one to run after. She is now walking and in adventure mode and we have to be constantly behind her to make sure she doesn’t hurt herself or doesn’t open all the shelves and pull out stuff :$. Asian cooking is always a time saver and quick and easy yet delicious. This chicken in oyster sauce recipe is really easy to make and most often than not you will already have the sauces needed in your pantry. You can serve it with rice or noodles and can make these in advance and keep ready if needed. I served it with purple cabbage noodles!

Ingredients

For the marinade
  • 1 pound boneless chicken (cut in 1 inch pieces)
  • 3 tablespoon soy sauce
  • 1 tablespoon rice wine
  • 1 tablespoon cornstarch
For the sauce mix
  • 3 tablespoon oyster sauce
  • 2 tablespoon soy sauce
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoon cornstarch
  • 1/2 cup water/chicken stock
  • 1 teaspoon brown sugar
  • 1 tablespoon rice wine
  • 1/2 teaspoon black pepper
Other ingredients for the stir fry
  • 1 inch ginger sliced
  • 2 garlic cloves sliced
  • 1 bell pepper
  • 1/2 cup lotus seeds boiled (5 minutes)
  • 1 onion sliced in thick slices
  • 2 spring onions chopped
  • 1 dried red chili
Note: You can always mix and match the stir fry ingredients. You can also use bamboo shoots, water chestnuts or sliced baby corn and get creative!
Method

Mix the marinade ingredients with the chicken and set aside for 15 minutes. While the chicken marinates, mix the sauce ingredients together and stir well and set aside
Heat a wok on medium flame and add 3 tablespoon oil ( I used sesame oil) and fry the chicken about 3 minutes on each side until chicken is cooked through. Set aside.
Increase flame to high. Add in another 3 tablespoon on oil and stir fry ginger, garlic, dried red chili, onion and spring or green onions. Next add in the bell pepper and lotus seeds (I used lotus seeds as I already had the seeds boiled and stored in my refrigerator) and stir fry for about 2 minutes.
Add in the sauce mix and bring to a boil. Now add in the fried chicken and mix well.
Serve immediately with noodles and topped with chopped green onion .

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