Recipe for Chicken With Oyster Sauce Stir Fry It is not easy to find recipes for Chinese food if you are not a Chinese. That’s why a lot of Chinese restaurants don’t bother to put their recipes online. Chicken in oyster sauce is a delicious recipe that consists of chicken pieces braised with vegetables, mushroom, and dry black fungus and finished off with a dash of oyster sauce.
Chicken With Bok Choy Recipe is a scrumptious dish that our readers are going to enjoy. It looks very delicious! I know it will be a great addition to my meal planning. Oysters aren’t just a delicacy. They’re packed with nutrients, and there are good reasons to eat them regularly. In fact, there are several health benefits of oyster, especially when eaten raw or cooked the right way.
OYSTER SAUCE – HISTORY
Oyster sauce first appeared in 1888 by Lee Kum Sheung in the Chinese province of Guangdong. The invention of the oyster sauce was one of those genius accidents that was just meant to happen. Apparently, Lee was making oyster broth and he let it simmer way too long because he lost track of time. Funnily enough, he found out when there was a super-strong aroma in the air. When he went to see what had happened, he was happy to find that instead of the oyster broth he found a thick oyster glaze. Instead of it being clear, it was dark and thick. Lee was the first person to start selling his new invention. He is widely credited for the discovery of oyster sauce and its promotion in Asian cuisine. What a history!
Chicken With Oyster Sauce Stir Fry
A quick and easy Chinese stir-fry that is full of flavour and perfect as a midweek meal.
- Preparation time
- less than 30 mins
- Cooking time
- less than 10 mins
- Serves 2
For the marinated chicken
- 300g/10½oz chicken thighs, boneless and skin removed, cut into 1cm/½in strips
- pinch salt
- pinch ground white pepper
- 1 tbsp oyster sauce
- 1 tbsp cornflour
For the stir fry
- 2 tbsp rapeseed oil
- 1 garlic clove, finely chopped
- 2.5cm/1in piece fresh root ginger, peeled and grated
- 1 red chilli, seeds removed and finely chopped
- 1 tbsp Shaoxing rice wine or dry sherry
- 150g/5½oz Chinese leaf, sliced into 5cm/2in chunks
For the sauce
- 50ml/2fl oz vegetable stock
- 2 tbsp tamari or low-sodium light soy sauce
- 1 tsp toasted sesame oil
- 2 spring onions, sliced diagonally, to garnish
- 150g/5½oz green beans, cooked, to garnish
- freshly cooked jasmine rice, to serve
- To make the chicken, put the chicken and all of the other ingredients in a bowl and turn to coat thoroughly. Set aside.
- To make the stir-fry, heat a wok over a high heat until smoking. Add 1 tablespoon of the rapeseed oil and swirl. Add the garlic, ginger and chilli and stir-fry for a few seconds, then add the chicken. Stir-fry the chicken for 2 minutes until it starts to caramelise and turn opaque. Add the rice wine and deglaze the wok. Cook for another 2 minutes until the chicken is cooked through. Spoon out this mixture into a bowl.
- Reheat the wok over a high heat until smoking, then add the remaining rapeseed oil and swirl. Add the Chinese leaf and stir-fry for 1 minute, then add about 2 tablespoons of cold water to help create some steam to cook the leaves.
- Pour in all the sauce ingredients and bring to the boil. Once the Chinese leaf has wilted, spoon out onto warmed plates, top with the chicken and garnish with the spring onions and green beans. Serve immediately with jasmine rice.
Chicken In Oyster Sauce Recipe
Do you like ordering out a fantastic Asian stir fry recipe? How about chicken in oyster sauce? This chicken and oyster sauce is a stir fry that is full of irresistible umami flavours as well as the earthy flavours of the mushrooms. Before you start this recipe, make sure that you have all the ingredients at home, especially when it comes to making that sauce! Otherwise, this chicken in oyster sauce stir fry is really easy to prepare. Simply toss in all the ingredients, stir and serve! It’s that easy. Make your own Chinese fakeaway!
The best part is that you can make large batches in a wok. This chicken stir fry recipe stores well too, so don’t be shy and make as much as you want.
CHICKEN IN OYSTER SAUCE AND MUSHROOMS
Chicken in oyster sauce is absolutely delicious. At first glance, you might think that the flavours of chicken and oysters don’t go together. However, they really do. Chicken with oyster sauce is actually a match made in heaven! The flavour combination is similar when shrimp sauce is added into red thai curry or green thai curry. The shrimp sauce brings out the umami flavours of the curry and makes them more intense. The same goes for the oyster sauce, soy sauce and other sauces.
Just take a look at some of the stir fries which you can create if you already bought a bottle of oyster sauce.
OYSTER SAUCE – CHICKEN MARINADE
If you’re still unsure about this chicken in oyster sauce recipe, let me tell you more about oyster sauce. In short, oyster sauce is one that’s made from cooked oysters. Generally speaking, it looks like a balsamic thick glaze. However, it is a dark brown sauce that’s super-viscous. You make it from oysters, sugar, water, and salt. Usually you thicken it with corn starch. Sometimes, more intense versions are seasoned and thickened with caramel. In essence, oyster sauce is a vital ingredient in Chinese, Cantonese, Vietnamese, Thai, Khmer and Malay cuisines. In conclusion, most Asian cuisines use this thick sauce.
HOW TO COOK A STIR FRY
To replicate this chicken in oyster sauce as authentically as possible, then use a stir fry wok for the cooking process. A wok is a large deep dish, where one generally makes the stir fries. You can purchase them in any home appliances store or Asian stores. Moreover, you can also find them online. Just take a look below if you are in doubt.
- cast iron shallow concave wok –
- 14″ Green Earth Wok –
Otherwise you can also use a stir fry pan:
- Tefal precision plus stir fry pan
MUSHROOM WITH OYSTER SAUCE STIR FRY
First of all, you can easily make this chicken in oyster sauce stir fry recipe vegetarian. In fact, mushrooms make up a large part of this stir fry. Hence, you can easily leave out the meat element and make it heavy on the mushrooms. Therefore, you can make a fabulous Asian stir fried mushrooms recipe or Chinese mushroom stir fry.
TYPES OF MUSHROOMS
However, for this, you’ll need to know about the best possible mushrooms for Asian stir fries. Here is a list of the best Asian mushrooms:
- shiitake mushroom
- oyster mushroom
- beech mushroom
- maitake mushroom
- crimini mushroom
- enokitake mushroom
One of these mushrooms would be the best. My top picks include the shiitake or oyster mushrooms. However, you can also stick to the common mushroom as a last resort. You won’t ruin the recipe.
DIFFERENT TOPPING IDEAS
For any meaty or vegetable stir fry recipe, I encourage you to add these toppings:
- spring onions – chopped or whole, they refresh the palate and add a lovely crunch
- takuan – Japanese pickled yellow daikon that’s a total neutraliser
- coriander or parsley – for a bit of freshness
- onions or shallots – for a hint of acidity and freshness
- sesame (black or white) – both are an excellent option
- fresh red chilli peppers – for a bit of heat if you want to spice up your stir fry
- bamboo – works also as a topping
- sprouts – typical topping that’s refreshing and crunchy
- peanuts – I love using peanuts with a salty sauce. It’s a heavenly combination!
- lime juice – this is my favourite topping for all types of Asian recipes
Have you got any more in mind that you’d like to use with this chicken in oyster sauce? With the oyster sauce being so pungent and distinct, the more ingredients the better!
chicken in oyster sauce stir fry with mushrooms
- Total Time: 25 minutes
- Yield: 4 servings 1x
Make this chicken in oyster sauce stir fry recipe tonight for dinner. Using shiitake or chestnut mushrooms makes this Chinese stir fry recipe unforgettable!
- 450g (1 lb) chicken breasts, skinned
- 10ml (2 tsp) soy sauce
- 10ml (2 tsp) sherry
- 5ml (1 tsp) sesame oil
- 10ml (2 tsp) corn flour
- 45ml (3 tbsp) groundnut oil
- 3 garlic cloves, crushed
- 2.5cml (1 inch) piece ginger, cut into thin strips
- 225g (8oz) mixed mushrooms, sliced
- 2 spring onions, shredded
- 45ml (3 tbsp) oyster sauce
- 5ml (1 tsp) light soy sauce
- 5ml (1 tsp) dark soy sauce
- 10ml (2 tsp) caster sugar
- 90ml (3 fl oz) chicken stock
- Cut the chicken into strips and toss with the soy sauce, sherry, sesame oil and corn flour.
- Heat 30ml (2 tbsp) groundnut oil in a wok. Add the chicken and stir-fry for 5-7 minutes until browned. Remove and set aside.
- Add the remaining groundnut oil, garlic, ginger, mushrooms and spring onions and stir-fry for 30 seconds.
- Return the chicken to the wok with the oyster sauce, light and dark soy sauces, sugar and stock.
- Simmer for 1 minute and serve immediately.
- Serve with noodles.
- Plain, white mushrooms work for this dish but experiment with different varieties of Chinese mushrooms, e.g. shiitake, for more intense and interesting flavours.
Chicken With Bok Choy Recipe
- Level: Easy
- Total: 30 min
- Prep: 20 min
- Cook: 10 min
- Yield: 4 servings
- 6 boneless and skinless chicken thighs, cut into 2-inch cubes
- Pinch salt
- Freshly ground white pepper
- 1 tablespoon cornstarch
- 1/2 cup vegetable stock
- 1 tablespoon cornstarch
- 1 tablespoon oyster sauce
- 1 tablespoon light soy sauce
- 1 heaping teaspoon Guilin chili sauce
- 1 tablespoon peanut oil
- 1-inch piece fresh ginger, peeled and thinly sliced into coins
- 1 tablespoon Shaohsing rice wine
- 4 fresh shiitake mushrooms, sliced
- 4 baby bok choy, white parts cut into 1-inch pieces leaving green parts whole
- 2 large scallions, thinly sliced
- For the chicken: In a large bowl, sprinkle the chicken with salt and pepper. Add the cornstarch and toss to coat.
- For the sauce: In another smaller bowl, combine the stock, cornstarch, oyster sauce, soy sauce and chili sauce. Mix well and set aside.
- For the stir-fry: Heat a wok over high heat and, when the wok starts to smoke, add the peanut oil. Add the ginger and stir-fry for a few seconds. Then add the chicken, let settle for 1 minute, and then stir-fry for 3 minutes more. As the chicken starts to turn opaque, add the rice wine and stir-fry for 30 seconds. Stir in the reserved sauce and bring to a boil. Add the mushrooms and bok choy stalks and cook for 1 minute. Then stir in the bok choy leaves and cook for another minute. Remove from the heat and stir in half the scallions. Transfer to a serving dish, garnish with the remaining scallions and serve immediately.
Health Benefits Of Oyster
Oysters are a delightful bite of pure ocean flavor, or a slimy salty blob. There are many opinions on this polarizing seafood. Fans praise oysters as chewy, distinctive, and fresh-flavored.
Evidence of shellfish consumption by humans dates as far back as 164,000 years ago. Fast forward to roughly 2,000 years ago, history shows the Romans in England enjoying this salty seafood.
In America, oysters were considered a cheap food mainly enjoyed by the working class in the early 19th century. They reached their peak from 1880 – 1901 when the United States produced 160 million pounds of oyster meat per year.
Oyster production has died down considerably in the past century, due partly to habitat destruction and a drop in demand. Still, they remain a popular seafood enjoyed by connoisseurs globally.
Oysters are commonly eaten raw with a few drops of lemon juice squeezed on them. Their nutritional content is largely unaffected by any cooking or preparation methods.
Six medium sized oysters contain roughly:
- Calories: 50
- Protein: 6 grams
- Fat: 1 gram
- Carbohydrates: 5 grams
- Fiber: 0 grams
Raw oysters are also an abundant source of several vitamins and minerals. They’re a particularly good source of vitamin B12, which research has indicated plays a big role in keeping your brain healthy. Other micronutrients include:
- Vitamin D
Potential Health Benefits of Oysters
Oysters are low-calorie and high in micronutrients, making them a healthy food for many people. Many of the specific health benefits of oysters are tied to their abundant array of micronutrients.
The impressive amount of vitamin B12 makes them a natural choice for keeping your brain healthy. A deficiency in vitamin B12 has been associated with dementia, including Alzheimer’s disease. Vitamin B12 deficiency has also been linked to mental health symptoms including depressed and suicidal thoughts.
Oysters are a rich source of vitamin D, copper, zinc, and manganese. These micronutrients, in combination with calcium, are thought to be key to slowing or even preventing bone loss in older women due to osteoporosis. Additionally, dietary sources of these minerals are thought to be more effective than supplements.
Preventing Selenium Deficiency
Oysters are a naturally rich source of selenium. Selenium is a mineral that the body needs in very small quantities to function properly. When consumed at too high a level, selenium is toxic, however, a deficiency has been linked to cardiovascular disease, infertility, and cognitive decline.
Potential Health Risks of Oysters
While oysters are a great source of various nutrients, they’re not without risks. One especially serious concern is the risk of food poisoning from oysters.
Since oysters are most frequently eaten raw, they are especially susceptible to passing on bacterial contamination. One type of bacteria found in oysters — Vibrio vulnificus — is linked to a serious illness – even fatalities.
Unfortunately, there’s no easy way to tell if the oysters on your plate have been contaminated. Serious symptoms typically appear within 24 to 48 hours after consumption and may include fever, chills, nausea, vomiting, diarrhea, and shock.
Those most at risk for serious complications from bacterial contamination are people with cancer, diabetes, and liver disease. Those with alcoholic liver disease may be at particular risk. Anyone, including those without these diseases, should seek medical attention immediately if they develop symptoms of food poisoning after eating raw oysters.