Chinese with Oyster Sauce and Chicken
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 15 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 125 g chicken breast
- 2 carrot (s)
- 1 small zucchini
- 1 onion (s)
- 0.5 ½ head broccoli
- 4 oyster mushrooms
- 1 chilli pepper (s)
- 1 clove garlic
- 3 tablespoon soy sauce
- 3 tablespoon oyster sauce
- 1 tablespoon hoisin sauce
- 0.5 liter ½ beef broth (I use that, vegetable or chicken broth works too)
- Oil for frying
- water
- 1 tablespoon cornstarch to thicken
- salt and pepper
- Paprika powder
Print Recipe
Pin Recipe Instructions
- Dice the carrots and zucchini, cut the onions into eighths and remove the leaves, cut the broccoli into shape. Also cut the oyster mushrooms into bite-sized pieces. Finely chop the chilli and garlic,
- Wash the chicken breast, cut into fine strips and marinate with salt, pepper, paprika, 1 tablespoon of oil (preferably peanut oil) and 1 tablespoon of soy sauce.
- Dice the carrots and zucchini, cut the onions into eighths and remove the leaves, cut the broccoli into shape. Also cut the oyster mushrooms into bite-sized pieces. Finely chop the chilli and garlic.
- First let the wok get hot and fry the chicken until it gets color, then take the meat out of the wok and keep it warm. Now put a little more oil in the wok and fry the broccoli. Add 2 tablespoons of water to soften the broccoli.
- When the broccoli is roasting again, gradually add the carrots, onions, oyster mushrooms, zucchini, chilli and garlic, one at a time if possible. It should always fry with a bit of oil. Season the vegetables with salt and pepper. Don`t use too much salt as the oyster and soy sauce are added. Now deglaze with the beef stock and season with the oyster sauce, hoisin sauce and the remaining soy sauce. Put the chicken back into the wok and let it simmer for 3 minutes.
- Mix 30 ml of water with one tablespoon of starch. Add the water-starch mixture to the sauce and let it thicken until the desired consistency is achieved.
- Best served with basmati rice. Also tastes good with other vegetables such as peppers and mushrooms.
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