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Oyster Sauce Chicken
This Oyster Sauce Chicken recipe will elevate your everyday meals to something truly special. Imagine tender, juicy strips of chicken, marinated and seared to perfection, combined with the crisp vibrancy of bell peppers and snow peas, all brought together in a glossy, flavorful oyster sauce glaze that's both savory and subtly sweet. All ready in just 30 minutes!
Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4
Calories: 242 kcal
Course:
Lunch , Dinner
Cuisine:
Asian
Ingredients
Sauce
- 3 tablespoons olive oil
- 3 tablespoons oyster sauce
- 2 tablespoons soy sauce low sodium
- 1 tablespoon dark soy sauce
- 2 tablespoon garlic ginger paste if you don't have this, fresh garlic and ginger work
- salt and pepper to taste
- ¼ cup water
- 1 tablespoon rice vinegar
Stir Fry
- 3 chicken breasts boneless, skinless, cut into small strips
- ½ medium red bell pepper sliced
- ½ medium yellow bell pepper sliced
- 1 cup Snow peas a handful, ends trimmed
- 1 large onion sliced
- fresh basil for garnish
Instructions
- In a large mixing bowl, combine 2 tablespoons of olive oil, oyster sauce, garlic and ginger paste, soy sauces, rice wine vinegar, salt, and pepper. Separate half of this mixture into a smaller bowl and dilute it with water. Set aside.
- Submerge the chicken strips in the remaining marinade in a large bowl. Ensure every piece is coated evenly and let it rest for approximately 10 minutes.
- Heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Introduce the marinated chicken pieces to the skillet and sauté until they are cooked through and have obtained a slight browning. Once done, remove the chicken from the skillet and reserve it for later.
- In the same skillet, sauté the onions until they become translucent. If necessary, add more oil. Next, incorporate the sliced bell peppers and trimmed snow peas, along with the reserved marinade from the small bowl. Stir frequently and cook until the sauce begins to thicken.
- Reintroduce the cooked chicken to the skillet and thoroughly mix it with the vegetables and sauce.
- Dish out the chicken over a bed of rice and garnish with basil for a final touch.
Cup of Yum
Notes
- Nutritional information does not include rice.
- Marinating Time: While 10 minutes is the minimum, you can marinate the chicken up to overnight for more intense flavor.
- Vegetable Variations: Feel free to swap in your favorite veggies, such as broccoli or snap peas.
- Protein Substitution: Try this recipe with shrimp or tofu for a change!
- Serving Suggestion: This dish is perfect over jasmine or basmati rice, and even better the next day as leftovers!
Nutrition Information
Serving
1serving
Calories
242kcal
(12%)
Carbohydrates
9g
(3%)
Protein
21g
(42%)
Fat
13g
(20%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
2g
Monounsaturated Fat
8g
Trans Fat
0.01g
Cholesterol
54mg
(18%)
Sodium
1013mg
(42%)
Potassium
525mg
(15%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
788IU
(16%)
Vitamin C
65mg
(72%)
Calcium
34mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 242
% Daily Value*
| Serving | 1serving | |
| Calories | 242kcal | 12% |
| Carbohydrates | 9g | 3% |
| Protein | 21g | 42% |
| Fat | 13g | 20% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 54mg | 18% |
| Sodium | 1013mg | 42% |
| Potassium | 525mg | 11% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 788IU | 16% |
| Vitamin C | 65mg | 72% |
| Calcium | 34mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.