Oyster Sauce Chicken
User Reviews
4.7
Oyster Sauce Chicken
Description
Oyster Sauce Chicken combines marinated, thinly sliced chicken breast with a medley of vegetables including red and yellow bell peppers, snow peas, and onion slices. The marinade and sauce blend oyster sauce, low sodium soy sauce, dark soy sauce, garlic ginger paste, rice vinegar, and olive oil, creating a thick, savory umami glaze. The chicken is briefly marinated and then sautéed to develop a slight browning before being removed to rest.
The vegetables are stir-fried in the same pan with the reserved diluted marinade, which thickens into a glossy sauce coating the ingredients evenly. This method infuses the vegetables with flavor while keeping their natural crispness. The chicken is returned to the pan at the end to combine everything. Fresh basil is optionally used as a garnish, adding a fresh aromatic note.
This dish pairs well with jasmine or basmati rice, providing a complete meal. It's adaptable with different vegetables or proteins like shrimp or tofu. The flavors are balanced to offer savory depth with slight acidity and spice from the garlic ginger paste.
Marinating the chicken for longer than 10 minutes, up to overnight, can intensify flavor.Vegetables can be substituted with others such as broccoli or snap peas.Try shrimp or tofu instead of chicken for variation.Serve the dish over jasmine or basmati rice to complement the sauce.Leftover stir-fry can be reheated and often tastes better the next day.
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 to taste
- black pepper to taste
- ¼ cup water
- 1 tablespoon rice vinegar
Stir Fry
- 3 chicken breast 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
- basil for garnish, fresh
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.
Notes
- Marinating the chicken beyond 10 minutes, even overnight, deepens the flavor.
- Vegetables like broccoli or snap peas can replace bell peppers and snow peas.
- Try using shrimp or tofu instead of chicken for a different protein option.
- Serve over jasmine or basmati rice to complete the meal.
- Leftovers reheat well and flavors may develop further after resting.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 242 kcal
% 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.
User Reviews
Overall Rating
4.7
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