Recipes

Chicken In Oyster Sauce

Carolyn Menyes|

Chicken In Oyster Sauce
3.6 (7 ratings)
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This quick and easy stir-fry is a healthy alternative to Chinese takeout. Loaded with veggies and white chicken meat, this meal is as satisfying as it is delicious.This recipe is courtesy of Slimming World.
Servings
4
Ingredients
  • 4 skinless and boneless chicken breasts, visible fat removed
  • 6 tablespoon oyster sauce, divided
  • 2 tablespoon soy sauce
  • 2 garlic cloves, crushed through a press
  • 1/2 -inch piece fresh ginger, peeled, and grated
  • spray oil
  • 2 cup small broccoli florets
  • 1/2 pound asparagus, trimmed, sliced diagonally
  • 1 red bell pepper, seeded and thinly sliced
  • 1 medium onion, thinly sliced
  • 1 large carrot, cut into thin strips
  • half a (15 ounce) can baby corn, drained
  • 1/2 cup chicken broth
Directions
  1. Slice the chicken crosswise into 1 inch-thick strips.
  2. In a large bowl, mix 4 tablespoons of the oyster sauce, the soy sauce, garlic, and ginger.
  3. Add the chicken, stir to coat well and let stand for 5 minutes.
  4. Spray a large nonstick wok or deep skillet with spray oil and place over medium heat.
  5. Add the chicken mixture and stir-fry for 3–4 minutes, or until cooked through and golden in spots. Transfer to a clean bowl.
  6. Rinse and dry the wok with a paper towel and respray with spray oil.
  7. Add the broccoli, asparagus, bell pepper, onion, and carrot and stir-fry for 2–3 minutes, until starting to get tender.
  8. Add the baby corn, the broth, the chicken mixture, and any juices and the remaining 2 tablespoons oyster sauce.
  9. Bring to a simmer and cook 2–3 minutes, stirring often, until the sauce has thickened lightly. The vegetables should be slightly softened but crisp.
  10. Serve hot with noodles.
 
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