Chicken Stir Fry with Oyster Sauce
This Chicken Stir Fry with Oyster Sauce brings the marvelous flavors of Chinese takeout into your kitchen and is totally customizable!
The Chicken Stir Fry Sauce nails the tastes of Chinatown! Now it’s easy to make stir fry at home.
Why You’ll Love this Stir Fry Recipe
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 physicist 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.
- When I first tried this Chicken Stir Fry with Oyster Sauce recipe from Pam Anderson’s The Perfect Recipe (affiliate link), 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 our time exploring Vancouver’s Chinatown during our year abroad. The flavors were spot on!
- Stir fry recipes are perfect dinners on busy days.
Frequently Asked Questions
What are the Key Points to Remember when making Stir Fries?
The first key is to use a hot pan and cold oil. Next, cook the meat first. And finally, remove the meat before cooking the vegetables so it remains juicy and tender.
What Can You Add to Stir Fry for more Flavor?
If your stir fry still needs more flavor, consider adding broth, herbs, garlic, ginger, citrus zest, or soy or oyster sauce to pep it up.
What Can You Serve with Stir Fry?
Steamed rice is essential, but you can also serve fried rice or even quinoa instead. Other ideas include Wonton Soup or Sweet and Sour Soup, Egg Rolls or Spring Rolls, or Chinese Dumplings.
Tips for Making Stir Fries
- Prep your ingredients early in the day. Cut your vegetables and keep them in the refrigerator until you’re ready to cook.
- Make your sauces ahead of time, too.
- Then when it’s dinnertime, it will take 30 minutes or less to finish your stir fry.
- Change out the vegetables to what your family enjoys.
- Add the vegetables that take longer to cook, like carrots, first so they will be tender at the same time the other vegetables are tender.
- If you want to cut thin slices of chicken or beef, try freezing it first. It will be much easier to cut!
- Use beef or shrimp instead of chicken. Note that these selections won’t need to cook as long as chicken.
How to Make
- For this healthy chicken stir fry, you can utilize different veggies and protein, but I like 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 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 as does canola oil. Do not use olive oil.
- 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 Easy Chicken Stir Fry to your menu soon.
You May Also Like:
- 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
- Beef Broccoli Stir Fry
- 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 a large saute pan or wok. Cook half the meat, and remove to a 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.
You may use beef instead. And swap out any of the vegetables for your favorites.
Amount Per Serving: Calories: 542Total Fat: 21gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 116mgSodium: 497mgCarbohydrates: 39gFiber: 8gSugar: 6gProtein: 47g
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