Chicken in Oyster Sauce

By Sugar Salt Magic · 35 min

Ingredients

Instructions

1. Make the sauce: in a small bowl, mix 2 teaspoons cornflour with the water, then add the oyster sauce, light soy sauce, dark soy sauce, sesame oil and white pepper and mix well. Set aside.
2. Cut the chicken into small bite-sized pieces. Toss them in a large bowl with the remaining 2 teaspoons cornflour and 1 tablespoon of the sauce.
3. Cut the white and pale green parts of the spring onions into 1½-inch batons. Slice the dark green parts to the same length, then halve or quarter them lengthways and set them aside separately.
4. Heat half the vegetable oil in a wok or large pan over medium-high heat. Add the chicken and sear for 2 to 3 minutes until golden and caramelised underneath. Flip and cook 2 to 3 minutes more. Set the chicken aside.
5. Add the remaining vegetable oil, the white and pale green spring onion pieces, red bell pepper strips, garlic and ginger to the pan. Stir-fry for 1 minute.
6. Pour in the sauce, stir well and bring to a boil.
7. Return the chicken with any juices and bring back to the boil. Cook for 3 minutes, until the chicken is just cooked through. For a thinner sauce, add a splash of water.
8. Add the dark green spring onion pieces and cook for 1 more minute.

Summarized from Sugar Salt Magic's video. Watch it for the details.