Quick and Easy Chicken with Oyster Sauce Recipes

Chinese Chicken with oyster sauce recipes
Chinese Chicken with oyster sauce recipes. StockFood Getty Images
  • 25 mins
  • Prep: 15 mins,
  • Cook: 10 mins
  • Yield: Serve 4 people

Stir-fry chicken with oyster sauce is always a very popular dish in Chinese cooking, however there are many different versions of recipes to prepare this delicious stir-fry dish. Below are two different recipes for this delicious stir-fry chicken with oyster sauce.


Edited by Liv Wan 

What You'll Need

  • Recipe 1
  • This is my version of stir-fry chicken with oyster sauce. I personally like to use chicken thigh fillets or a de-boned whole chicken leg and dice it with skin on to make this dish. But it’s entirely up to you. You can also use chicken breast for this dish.
  • This recipe is also my family’s favourite busy weeknight dinner recipe. I usually cook this dish and just serve it with cooked hot rice. I usually marinade the chicken a night before for better flavours. Another way I tend to do things is to buy all of my food during the weekend then debone and marinade chicken before storing in a container (or freezer bag) then freezing them. I’ll then defrost the chicken from the night before in the refrigerator so when I’m ready to cook this dish, all I need to do is prepare the rice and vegetables then it’s ready to cook.
  • Recipe 1 Ingredients:
  • 2 whole chicken legs, deboned and cut it into one bite size dice.
  • 5 fresh shiitake mushroom, you can also use dried shiitake mushroom
  • 4-5 long tenderstem broccoli, slice it into 3cm long
  • 2 cloves garlic, mince it
  • 1 spring onion, slice it into 3cm long
  • 1 teapsoon finely chopped ginger
  • Recipe 1 marinade for chicken:
  • 1 teaspoon potato starch or corn flour
  • 1 tablespoon light soy sauce
  • 1 teaspoon dark soy sauce
  • 2 tablespoon oyster sauce
  • Recipe 1 seasonings:
  • Salt to taste
  • Recipe 2:
  • Recipe 2 ingredients:
  • 1 pound chicken meat
  • 3-4 Chinese dried mushrooms, softened and sliced
  • 1 can bamboo shoots or 1 can baby can
  • 2 green onions, sliced on the diagonal into thirds
  • 1 slice ginger, minced
  • Recipe 2 sauce:
  • 1 tablespoon dark soy sauce
  • 2 tablespoons oyster sauce
  • 1 tablespoon rice wine
  • 1 teaspoon granulated sugar
  • 1 ½ tablespoons corn flour
  • 1/3 cup water
  • 1 teaspoon sesame oil
  • Recipe 2 marinade: for chicken 
  • 2 tablespoons light soy sauce
  • 1 tablespoon rice wine
  • 1 teaspoon sesame oil
  • 1 tablespoon corn flour 

How to Make It

Recipe 1 procedures:

  1. Marinade the chicken for at least 15 minutes.
  2. Heat up 1 tablespoon oil in a wok and stir-fry the ginger, chili and garlic first until aromatic.
  3. Add chicken legs and the marinade and stir-fry until the chicken has turned white. Then add the broccoli and stir-fry for couple minutes
  4. Add some water if it’s too dry.
  5. Add shiitake mushroom and stir-fry for 30 seconds.
  6. Add spring onion and sesame oil then stir-fry for another 10 seconds. Serve it with some rice and serve it hot. 


    Recipe 2 procedures:

    1. Combine the marinade ingredients and add to the chicken, mixing in with chopsticks and adding the corn flour last. Marinade the chicken for at least 10-15 minutes.
    2. While the chicken is marinating, prepare the vegetables and mix together the sauce ingredients. Rinse the canned vegetables in boiling water and drain.
    3. Add the chicken and stir-fry, stirring frequently until the chicken changes colour. Remove from the wok.
    4. Add oil and stir-fry the mushrooms and bamboo shoots or baby corn. Return the chicken to the wok. Make a well in the middle of the wok and add the sauce, giving it a quick re-stir before adding. Stir sauce to thicken and mix with meat and vegetables. Serve hot.