Chicken in oyster sauce with oyster mushroom and stir-fry vegetables

oyster sauce

A simple misunderstanding almost landed Fidget and Salmon in hot water, but Trota certainly put them straight and things soon picked up – in fact Fidget went on to rustle up a very decent meal.

Chicken in oyster sauce with oyster mushroom and stir-fry vegetables

oyster sauce

Inspired by Ching-He Huang’s Chinese Food Made Easy, Fidget marinated 250g chicken breast fillets (sliced thinly in bite-size pieces) in 1tbsp oyster sauce (strictly Lee Kum Kee – they invented it, after all) and 1tbsp soy sauce, mixed with a pinch of sugar. He then set the chicken aside to marinate and prepared the vegetables and steamed jasmine rice.

Fidget redeemed himself by sourcing some lovely oyster mushrooms (to keep the theme going…) and lightly stir-fried them in 1tbsp flavourless oil (groundnut or rapeseed) with a finely chopped clove of garlic. Separately, he also stir-fried an oriental vegetable mix (spinach, pak choi, babycorn, carrots, mange tout, coriander, lemongrass…) with another clove of garlic, a small, finely chopped fresh red chilli and 1tsp of oyster sauce.

Then, with the rice nicely steamed in the rice cooker and the vegetables ready, Fidget got on with stir-frying the marinated chicken in another 1tbsp of flavourless oil. It shouldn’t take long (the meat being finely sliced) just five minutes or so until golden and tender.

Plated and served! Easy and delicious – even Salmon approved.