Oyster Chicken

This recipe was a staple midweek meal when I was at school.  Utterly delicious, I’ve been eating this stirfry for over a decade now and I’m still not tired of it!  Now it’s a tiny bit fiddlier than my usual but not by much at all, it still falls in the realm of quick and easy.

Serves 4

2 chicken breasts, sliced into strips
3 tbsp oyster sauce
1 tbsp dark soy sauce
4 fl oz hot chicken stock
2 tsp lemon juice
2 cloves of garlic, finely chopped
6-8 mushrooms, sliced (I used 1 small can of straw mushrooms from the Chinese Supermarket)
4 oz mange tout or sugar snap peas (I grew mine myself!)
1 tsp cornflour
1 tbsp sesame oil

– Heat a little oil in a frying pan or wok, then cook the chicken until just cooked.
– Add the mushrooms and garlic and stirfry until the mushrooms are just cooked.
– Add the peas and stir to distribute.
– Add the oyster sauce, soy sauce, chicken stock and lemon juice and stir until well combined and everything is coated.  Alternatively you can mix it up in a jug first then pour it over the chicken.
– Simmer for about 8 minutes.
– Mix the cornflour with a little water then add to the sauce and stir until it thickens.
– Serve with Basmati rice.



Filed under Easy, Mains

2 responses to “Oyster Chicken

  1. Kay

    This looks incredibly tasty and I’m in the process of making it… the recipe doesn’t specify when to add the peas, I assume at the same time as the mushrooms, given the position on the ingredient list?

    • Anna

      Oops! Thanks for catching that! You are correct, the peas and mushrooms go in together. I’ll edit it in now!

      Hope you like it!

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