This Chicken Stir Fry with Oyster Sauce brings the marvelous flavors of Chinese take out into your kitchen and is totally customizable!
Chicken Stir Fry with Oyster Sauce
Growing up, my first exposure to “Asian” food was my mom’s Egg Foo Yung. A can of veggies, including bean sprouts, was fried up with eggs and soy sauce. Not exactly gourmet, but we loved it as kids. Years later, we went with a big group of physicists families to Lum’s in Aspen, Colorado, where we drank black tea, ate won ton soup, egg rolls and more until we finished the meal with fortune cookies. That was our first foray into more traditional Chinese dishes.
Dishes like this Better Than Take-Out Beef and Broccoli Stir Fry reminded me that I could actually bring those memorable Chinese flavors into my kitchen. This Orange Chicken looks phenomenal, too. When I first tried this Chicken Stir Fry with Oyster Sauce recipe from Pam Anderson’s The Perfect Recipe, I knew I found a dish I would make over and over again. This entree may not be authentic at all, but it reminded me of the Chinese restaurant food I grew to love during our summers in Aspen and time exploring Vancouver’s Chinatown during our year abroad.
How to Make a Chicken Stir Fry
For this chicken stir fry you can mix up the veggies and protein, but I tend to use cabbage, red bell pepper, broccoli, mushrooms and chicken. But I shook up the mix as I had fresh asparagus in the refrigerator, plus I humored the picky hubby by not adding “fungus,” his pejorative name for mushrooms.
Have your vegetables cut into similarly sized pieces so they finish cooking at the same time. This also applies to the chicken pieces.
Use a neutral cooking oil with a higher smoke point. Peanut oil works well.
Cook in batches so the mixture fries instead of steams.
Packed full of vegetables and lean meat, this healthy entrée allows room for a sweet bite after dinner. Always a bonus!! I hope you’ll add this Chicken Stir Fry recipe to your menu soon.
More Asian Entree Recipes You’ll Love:
- 15-Minute Shrimp, Snow Pea, and Ginger Stir Fry from A Beautiful Plate
- Orange Chicken from The Noshery
- Spicy Garlic Pork Stir Fry from Nutmeg Nanny
- Chicken and Broccoli Stir Fry
- Spicy Garlic Sriracha Shrimp and Broccoli Stir Fry from Boulder Locavore
- Beef Bulgogi
- Asian Beef with Peppers
- Chicken, Bell Pepper and Broccoli Stir Fry
- Shredded Chicken Lettuce Wraps
- 1 pound boneless, skinless chicken breasts, sliced
- 1 tablespoon soy
- I tablespoons dry sherry
- 1 1/2 pounds vegetables cut approximately the same size as chicken (I used snow peas, asparagus, red bell pepper, carrots)
- 2 tablespoons oyster sauce
- 3 tablespoons dry sherry
- 1 tablespoon sesame oil
- 1/2 teaspoon sugar
- 1/4 teaspoon ground black pepper
- 3 tablespoons vegetable oil, divided
- 1 tablespoon minced garlic
- 2 teaspoons minced ginger
- 1 tablespoon cornstarch mixed with 2 tablespoons water
- Steamed rice
- Toss chicken with soy and sherry and set aside.
- Meanwhile heat some salted water in a large saucepan. Blanch and hard vegetables (like carrots, broccoli) till softened slightly. Remove from water and set aside.
- Prepare sauce by combining all ingredients. Set aside.
- Heat one tablespoon of the vegetable oil in large saute pan or wok. Cook half the meat, remove to serving dish. Add another tablespoon of oil and cook the rest of the chicken. Remove.
- Add the last tablespoon of oil and add the garlic and ginger, then add the soft vegetables, and stir fry till tender crisp. Add blanched vegetables and chicken. Add sauce and stir to coat all pieces. Add the cornstarch mixture and cook till juices thicken. Serve with steamed rice.
Total time: 30 minutes