Asian Chicken & Oyster Sauce
This quick chicken and vegetable stir-fry is simple, flavorful, and ready in minutes. Tender chicken pieces are tossed with crisp veggies and coated in a glossy oyster sauce that perfectly balances savory and sweet. It’s a go-to weeknight meal — light, satisfying, and best served over a bowl of steamed rice or noodles.
Ingredients
1 chicken breast, halved lengthwise and sliced into small pieces
½ carrot, cut thinly into rounds
¼ red onion, sliced thinly
1 cup button mushrooms, sliced thinly
3 medium garlic cloves, finely chopped
2 spring onions, cut into small batons
Sauce:
3 tbsp oyster sauce
1 tbsp soy sauce
½ tbsp water (plus extra if needed)
3 tbsp vegetable oil or canola oil
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Method
1. Start with the aromatics
Heat the oil in a pan or wok over medium heat. Add the onion and garlic, and fry for about 30 seconds until fragrant.
2. Cook the chicken
Add the sliced chicken and stir constantly for about 1 minute, just until the chicken is half cooked.
3. Add vegetables
Stir in the carrots and mushrooms, and continue cooking for another 2 minutes until they begin to soften.
4. Add spring onion and sauce
Add the spring onions, oyster sauce, soy sauce, and ½ tablespoon of water. Stir-fry for about 30 seconds to combine everything well.
5. Adjust if needed
If the mixture starts to dry up, add another ½ tablespoon of water to loosen the sauce.
6. Serve
Serve hot with steamed rice or noodles.
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