Asian Chicken & Oyster Sauce

Asian Chicken and Oyster Sauce

Quick savoury and full of flavour with tender chicken and vegetables

Serves 2

Prep Time 10 minutes

Cook Time 10 minutes

Ingredients

• 1 chicken breast halved lengthwise and sliced into small pieces
• Half carrot cut thinly into rounds
• Quarter 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 tablespoons oyster sauce
• 1 tablespoon soy sauce
• Half tablespoon water plus extra if needed
• 3 tablespoons vegetable oil or canola oil

Method

1. Heat the oil in a pan or wok over medium heat. Add the onion and garlic and fry for about thirty seconds until fragrant.
2. Add the sliced chicken and stir for one minute until the chicken is half cooked.
3. Add the carrots and mushrooms. Cook for two minutes until they begin to soften.
4. Add the spring onions oyster sauce soy sauce and half tablespoon of water. Stir fry for about thirty seconds to combine.
5. If the mixture begins to dry add small splashes of water to loosen the sauce.
6. Serve hot with steamed rice or noodles.

Watch it being made

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Tips

• For extra flavour add a squeeze of lemon or lime before serving.
• You can add sliced snow peas or broccoli for more vegetables.
• Use chicken thigh if you prefer a juicier texture.

Storage

Store in the fridge for up to two days. Reheat gently with a splash of water to revive the sauce.