Recipe Collection
Veg
Off
Servings
2
Hours
25.00
Ingredients
For the Sauce
- 2 tbsp Oyster Sauce
- 1 tbsp Soya Sauce
- ½ tbsp White Vinegar
- ¼ cup Chicken Stock
- 1 tsp Cornflour
- Sugar to taste
- Salt to taste
- 1 tsp White Pepper Powder
- ¼ tsp Star Anise Powder
- ¼ tsp Fennel Powder
For the Stir-fry
- 1 tbsp Vegetable Oil
- 2 tsp Ginger Garlic Paste
- 150 grams boneless Chicken cubes ( Tofu or Prawns)
- ½ cups Button Mushrooms
- ½ cup Brown Mushrooms
- 1 large Onion, medium cup
- 1 cup Bell Peppers cubes (choose 3 colours)
Preparations
- Combine all sauce ingredients in the cooking pan. Bring to boil with constant stirring until the sauce thickens. Set aside.( Do not add the cornflour)
- Heat oil in the cooking pan. Sauté ginger garlic paste until light brown and before it starts to stick to the bottom of the pan add the chicken and stir until chicken is coated and is caramelized (If the chicken starts to stick, use a tbsp of chicken stock to loosen it up).
- Add the two mushrooms and close the lid until the chicken and mushrooms are cooked.
- Add the three colour peppers and sauté.
- Add the onion and sauté.
- Add the sauce on top and bring to boil adding the cornflour at this stage.
- Serve on a bed of rice garnish with chopped fresh coriander and basil leaves.
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Cooking Tip
Do not overcook the vegetables.
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Recipe Short Description
A delicious comfort food, infused with rich spices and layered with a wonderfully prepared sauce, to wind up a long day.
Recipe Our Collection
Recipe Name
Stir Fried Chicken In Oyster Sauce
Recipe Difficulty
Medium
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