Chicken in Oyster Sauce is often featured on menus of many Chinese Restaurants around; being big fans of oriental cuisine we tried to re-create it in 704 Kitchen. The result here was good enough for us to never order this again at any Chinese place we go; why spend so much when you can make it at home right? We serve this on a bed of boiled rice noodles, while they taste just as good with simple boiled or jasmine rice.
P.S. we kept our promise of using simple and easily available ingredients with this recipe as well.
- Chicken breast – 2
- Capsicum – 1 medium
- Carrot – 1
- Garlic cloves – 3
- Red chilli paste – 1 tsp
- Oyster sauce – 4 tbsp
- Hot sauce – 2 tbsp
- Soy sauce – 1 tsp
- White vinegar – 1/2 tsp
- Water – 1/2 cup
- Cornflour – 1/2 tsp
- Cut chicken breast in small pieces so that you have 1 cup of chicken.
- Slice capsicum and carrots length-wise.
- In a wok, heat about 2 tbsp of oil.
- Add chopped garlic cloves and red chilli paste. Stir for a minute until the oil is fragrant.
- Now add chicken and stir until it turns white.
- Add capsicum and carrots and mix for about a minute.
- Now add oyster sauce and hot sauce. Keep mixing.
- Add soy sauce and white vinegar whilst stirring.
- Pour in water and mix.
- Add red chilli paste and mix well.
- In a small bowl, dilute cornflour with some water. Pour this in the wok to thicken the sauce. If you feel the sauce isn’t thick enough, go ahead and mix some more cornflour with water and add.
- Once the sauce has thickened to your desired consistency, turn off the heat.
- Serve with rice noodles or boiled rice.
Note: you can add any other or any vegetables of your choice. We have made this with mushrooms and sweet corn. For a vegetarian version, omit meat and make it the same way.