Chinese Style Oyster Sauce Chicken
If your in the mood for a chinese take-away but want it to be healthy this is a great choice. Ive added more vegetables to the dish to make it more nutritous. You can use chicken breast, or beef instead if you prefer. Its also great to batch cook as it will keep well for three days in the fridge and sometimes it tastes even better.
Chicken in Oyster Sauce Chinese Style
Prep time- 10 mins.
Cooking time- 15 mins.
Total time- 25 mins.
Serves- 2 portions.
Ingredients
• 400-g of skinless chicken thighs
• 1 table spoon of corn starch seasoned with salt and pepper for chicken.
• 1 carrot cut into matchsticks
• Spring onions chopped
• Small cup of mushrooms cut into chunks.
• Favorite leafy greens
• Tender stem broccoli
• Garlic, 1 clove minced.
• Ginger, minced 1 teaspoon.
• Cooking Oil (I use olive oil for health reasons but don’t tell my Chinese Granny).
For Sauce
• Oyster sauce, 2 tablespoons
• Soy sauce, 1 tablespoons
• Chinese rice wine vinegar,1 tablespoon
• Water, 3rd of a cup
• Sesame oil, 1 teaspoon
• For Serving
• 100 grams of cooked rice
Method
1. Par boil veg for 4 mins then plunge and cool in cold water for later.
2. Cut up chicken into 2 cm chunks, coat in cornflour, and dust off excess flour.
3. Mix sauce ingredients together set aside.
4. Heat wok up and oil. Once oil is hot, fry chicken for 4 mins until golden brown. Take out of the pan with slotted spoon and drain on plate with kitchen roll.
5. Clean wok out, reheat, add another tablespoon of oil. Add garlic, ginger and spring onions to hot oil and lightly cook until fragrant for approximately 1 min.
6. Turn up the heat, add leafy greens, broccoli, mushrooms and carrots and fry for 1 further minute.