Chicken Stir Fry with Oyster Sauce
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
Chicken Stir Fry with Oyster Sauce
This better than take out recipe is adapted from The Perfect Recipe by Pam Anderson
Ingredients
- 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)
Sauce:
- 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
Instructions
- 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
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 542Total Fat: 21gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 116mgSodium: 497mgCarbohydrates: 39gFiber: 8gSugar: 6gProtein: 47g
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53 Comments on “Chicken Stir Fry with Oyster Sauce”
BF loves stir frys and I love mixing it up for him. This one sounds like an instant win in our house. Thank you for the inspiration!
This does look healthy and delicious.
This looks so good. I want to get that cookbook in a big bad way. I love stirfry. I should probably make it more.
Sounds like a healthy and fresh meal. Perfect for me right now as I’m curbing some of my gluttonous ways. 😉
Love the simplicity of this dish – but the list of ingredients and your photos say that it tasted awesome:)Beautiful presentation too,as always!
This is so beautiful! Are my winter eyes weary? Or do I just know a gorgeous stir-fry when I see it? My daughter goes to Iowa City in a few days to check out a graduate program…it’s the 2nd best one in the nation – and just a few hours away…
I love oyster sauce dish and this is a really quick and delicious meal with veggies, meat, and carb! Maybe I’ll make this tonight as my husband doesn’t need dinner and I’m still sick to make several meals… Thanks for the great inspiration today!
This looks delicious – light and colourful. Perfect!
Stir fry is a favorite in this house, whether with chicken shrimp or beef, we love it. This recipe is a great mix of veggies and flavors, healthy and yummy, who can ask for more!
Lovely recipe Liz!I love these Asian preparations, so easy and quick.I make them at least once a week.Will be making this very soon 🙂
It sounds light and delicious. I make stir-fries all the time. They are such a wonderful way to include more vegetables into our diet.
I see we have more in common than chocolate. When we’re not indulging in chocolat we try to balance it with stir-fries. Yummy recipe!
Liz, this is a terrific dish! I’d have to substitute the oyster sauce with soy because of allergies, but before I DID have allergies – I LOVED oyster sauce! No wonder you love this – it’s a terrific recipe!