Delicious Oyster Sauce Chicken
I’m so excited to share with you one of the all-time favorites from my blog’s culinary vault, a recipe that’s been loved and relished by my readers for over a decade – my Oyster Sauce Chicken! This dish has held a special place in my foodie heart for its unique fusion of flavors, blending the best of sweet, salty, and umami notes to tantalize your taste buds. Made with tender chicken strips, vibrant bell peppers, crispy snow peas, and a robust sauce combining garlic, ginger, soy, and oyster sauces, this recipe is as delightful to prepare as it is to devour. Time and again, it has proven itself as the perfect go-to for those weeknight dinners when you need something both comforting and extraordinary on your table. You are going to be amazed at how effortlessly you can create a restaurant-worthy chicken stir fry right in the comfort of your own home!
Chicken – You’ll need some boneless skinless chicken breasts. You can also use boneless skinless chicken thighs. Bell Peppers – They add a little sweetness to the dish. I used both red bell pepper and yellow bell pepper but you can use any kind of bell peppers you have on hand. Snow Peas – Provide a delightful bit of crunch and a touch of freshness. Sugar snap peas can be used as a substitute. Onion – I always use brown onions for stir fry but any type of onion you have on hand will work. Olive Oil – Used for sautéing the chicken and vegetables. If preferred, you can substitute it for vegetable oil, peanut oil, or sesame oil. Oyster Sauce – The star ingredient that brings a rich umami taste to the dish. If needed, you can substitute it with hoisin sauce or dark soy sauce. Garlic and Ginger Paste – For convenience, I used store-bought garlic paste and ginger paste to add layers of aromatic and pungent flavor. However, you can also use freshly minced garlic and grated ginger. However, you can also use freshly minced garlic and grated ginger. Soy Sauce – Adds an extra savory and salty element to the dish that complements the oyster sauce. Gluten-free tamari is another option. Dark Soy Sauce: It imparts a richer, sweeter, and slightly thicker touch to the dish compared to regular soy sauce. Dark soy sauce deepens the color of the dish, too. If unavailable, you could use more of the regular soy sauce with a touch of molasses or brown sugar for a similar effect. Rice Wine Vinegar – Provides a touch of acidity to balance the savory flavors and brighten the overall taste. Apple cider vinegar is a good substitute. Seasonings – Salt and black pepper are used for seasoning. Water – Used to slightly dilute and thin out the sauce. Basil – Make sure to use fresh basil to garnish the dish and add a final touch of fresh herbaceous flavor. Fresh cilantro is another good choice.
Don’t let the list of ingredients fool you! This stir fry recipe is super quick and easy to make! In just 30 minutes, you can have a flavorful and satisfying meal. To begin, you need to make the sauce that also works as a marinade. Whisk the oyster sauce, garlic paste, ginger paste, soy sauce, dark soy sauce, rice wine vinegar, salt, black pepper, and 2 tablespoons of the olive oil together in a large bowl. Then transfer half of the mixture into a smaller dish and mix it together with the quarter cup of water. Next, add the chicken strips to the large bowl with the marinade. Then toss them around until you’ve fully coated all the pieces in the sauce. Now, let the raw chicken marinate for 10 minutes and become infused with layers of yummy Asian flavor. After you’ve marinated the chicken, heat the remaining 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Next, add the chicken to the hot oil and saute it for about 5 to 6 minutes or until it’s fully cooked and starting to brown. Then remove it from the pan and set it aside for now. Now, in the same skillet, add the sliced onion and sauté it until it becomes translucent. You can add a little oil if needed. Next, add the bell peppers, snow peas, and remaining sauce in the small dish and cook the mixture for a couple more minutes. Then once the sauce begins to thicken, add the cooked chicken and toss everything together. When the oyster sauce chicken is ready, serve it over hot rice and garnish it with some fresh basil leaves. It’s also super yummy served over sesame noodles or cauliflower rice!
Storage
You can store leftover oyster sauce chicken in an airtight container in the refrigerator for 3 to 4 days. For longer storage, you can also freeze the stir fry in a freezer-safe container or sealed bag for up to 3 months. Then just let it thaw out overnight in the fridge before reheating.
Other Delicious Asian Recipes To Try
Beef Broccoli Noodle Stir FryHoisin Beef NoodlesAsian Glazed Chicken FingersCrockpot Asian MeatballsBeef Lo MeinChili Garlic Chicken
Enjoy!
