Quick and Easy Chicken with Oyster Sauce Recipes

Stir-fry chicken with oyster sauce is always a very popular dish in Chinese cooking, however there are many different versions of recipes to prepare this delicious stir-fry dish. Below are two different recipes for this delicious stir-fry chicken with oyster sauce.

What You'll Need to prepare it:

Recipe 1

This is my version of stir-fry chicken with oyster sauce. I personally like to use chicken thigh fillets or a de-boned whole chicken leg and dice it with skin on to make this dish. But it’s entirely up to you. You can also use chicken breast for this dish.

This recipe is also my family’s favourite busy weeknight dinner recipe. I usually cook this dish and just serve it with cooked hot rice. I usually marinade the chicken a night before for better flavours. Another way I tend to do things is to buy all of my food during the weekend then debone and marinade chicken before storing in a container (or freezer bag) then freezing them. I’ll then defrost the chicken from the night before in the refrigerator so when I’m ready to cook this dish, all I need to do is prepare the rice and vegetables then it’s ready to cook.

Recipe 1 Ingredients:

2 whole chicken legs, deboned and cut it into one bite size dice.
5 fresh shiitake mushroom, you can also use dried shiitake mushroom
4-5 long tenderstem broccoli, slice it into 3cm long
2 cloves garlic, mince it
1 spring onion, slice it into 3cm long
1 teapsoon finely chopped ginger

Recipe 1 marinade for chicken:

1 teaspoon potato starch or corn flour
1 tablespoon light soy sauce
1 teaspoon dark soy sauce
2 tablespoon oyster sauce

Recipe 1 seasonings:
Salt to taste

Recipe 2:

Recipe 2 ingredients:

1 pound chicken meat
3-4 Chinese dried mushrooms, softened and sliced
1 can bamboo shoots or 1 can baby can
2 green onions, sliced on the diagonal into thirds
1 slice ginger, minced

Recipe 2 sauce:

1 tablespoon dark soy sauce
2 tablespoons oyster sauce
1 tablespoon rice wine
1 teaspoon granulated sugar
1 ½ tablespoons corn flour
1/3 cup water
1 teaspoon sesame oil

Recipe 2 marinade: for chicken

2 tablespoons light soy sauce
1 tablespoon rice wine
1 teaspoon sesame oil
1 tablespoon corn flour

How to Make It
Recipe 1 procedures:

Marinade the chicken for at least 15 minutes.
Heat up 1 tablespoon oil in a wok and stir-fry the ginger, chili and garlic first until aromatic.
Add chicken legs and the marinade and stir-fry until the chicken has turned white. Then add the broccoli and stir-fry for couple minutes
Add some water if it’s too dry.
Add shiitake mushroom and stir-fry for 30 seconds.
Add spring onion and sesame oil then stir-fry for another 10 seconds. Serve it with some rice and serve it hot.

Recipe 2 procedures:

Combine the marinade ingredients and add to the chicken, mixing in with chopsticks and adding the corn flour last. Marinade the chicken for at least 10-15 minutes.

While the chicken is marinating, prepare the vegetables and mix together the sauce ingredients. Rinse the canned vegetables in boiling water and drain.

Add the chicken and stir-fry, stirring frequently until the chicken changes colour. Remove from the wok.

Add oil and stir-fry the mushrooms and bamboo shoots or baby corn. Return the chicken to the wok. Make a well in the middle of the wok and add the sauce, giving it a quick re-stir before adding. Stir sauce to thicken and mix with meat and vegetables. Serve hot.