SW recipe: Chicken in oyster sauce

Ingredients

  • skinless and boneless chicken breasts, visible fat removed
  • 6 tablespoons oyster sauce, divided
  • 2 tablespoons soy sauce
  • garlic cloves, crushed through a press
  • 1/2 -inch piece fresh ginger, peeled, and grated
  • Spray oil
  • 2 cups small broccoli florets
  • 1/2 pound asparagus, trimmed, sliced diagonally
  • red bell pepper, seeded and thinly sliced
  • medium onion, thinly sliced
  • large carrot, cut into thin strips
  • Half a (15 ounce) can baby corn, drained
  • 1/2 cup chicken broth

Directions

Slice the chicken crosswise into 1 inch-thick strips.

In a large bowl, mix 4 tablespoons of the oyster sauce, the soy sauce, garlic, and ginger.

Add the chicken, stir to coat well and let stand for 5 minutes.

Spray a large nonstick wok or deep skillet with spray oil and place over medium heat.

Add the chicken mixture and stir-fry for 3–4 minutes, or until cooked through and golden in spots. Transfer to a clean bowl.

Rinse and dry the wok with a paper towel and respray with spray oil.

Add the broccoli, asparagus, bell pepper, onion, and carrot and stir-fry for 2–3 minutes, until starting to get tender.

Add the baby corn, the broth, the chicken mixture, and any juices and the remaining 2 tablespoons oyster sauce.

Bring to a simmer and cook 2–3 minutes, stirring often, until the sauce has thickened lightly. The vegetables should be slightly softened but crisp.

Serve hot with noodles.

 

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