:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/couk/recipe/TmSrK97HUOShtLUuz2lb/6b6701831789e35d1371cd1835826d.png "Oriental Chicken, Ginger and Oyster Sauce Stir-Fry")
Oriental Chicken, Ginger and Oyster Sauce Stir-Fry
A zesty, Asian-inspired dish that combines the juicy, tender bites of chicken with the unique flavors of ginger and oyster sauce. This quick and easy stir fry recipe brings out a blend of savory taste that'll tantalize your taste buds. Served best over a bed of steamed rice or noodles.
Ingredients
- 500 gms boneless chicken breast, thinly sliced
- 3 tbls Cooking oil
- 4 cloves garlic, minced
- 3 slices fresh ginger, finely chopped
- 2 green bell peppers, sliced into strips
- 1 red bell pepper, sliced into strips
- 1 large onion, sliced
- 4 tbls oyster sauce
- 2 tbls soy sauce
- 1⁄2 Cup chicken stock
- salt and pepper to taste
- Spring onions for garnish
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Directions
Heat the cooking oil in a large pan over medium-high heat.
The garlic and ginger, stirring until aromatic, about 1-2 minutes.
Add the chicken slices and cook until lightly browned, about 5-7 minutes.
Add the bell peppers and onion, stirring for another 5 minutes, or until they are tender.
Mix in the oyster sauce, soy sauce, and chicken stock. Lower the heat and let the mixture simmer, allowing the flavors to meld together.
Season with salt and pepper to taste.
Continue cooking the mixture for another 2-3 minutes or until the sauce has thickened slightly.
Serve the stir fry hot, garnished with spring onions on top. Best served with steamed rice or noodles.
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TammersOriental Chicken, Ginger and Oyster Sauce Stir-Fry
A zesty, Asian-inspired dish that combines the juicy, tender bites of chicken with the unique flavors of ginger and oyster sauce. This quick and easy stir fry recipe brings out a blend of savory taste that'll tantalize your taste buds. Served best over a bed of steamed rice or noodles.
Heat the cooking oil in a large pan over medium-high heat.
The garlic and ginger, stirring until aromatic, about 1-2 minutes.
Add the chicken slices and cook until lightly browned, about 5-7 minutes.
Add the bell peppers and onion, stirring for another 5 minutes, or until they are tender.
Mix in the oyster sauce, soy sauce, and chicken stock. Lower the heat and let the mixture simmer, allowing the flavors to meld together.
Season with salt and pepper to taste.
Continue cooking the mixture for another 2-3 minutes or until the sauce has thickened slightly.
Serve the stir fry hot, garnished with spring onions on top. Best served with steamed rice or noodles.
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