Oyster Sauce Chicken

Tender chicken pieces coated in a dark, glossy lacquer that shines on the plate. The aroma of garlic and ginger hits as soon as the wok opens, with a sauce that generously coats every bite.

• Prep time: 15 min
• Cook time: 10 min
• Difficulty: Easy
• Calories: 340
• Protein: 32 g
• Carbs: 9 g
• Fat: 18 g

Ingredients

• 600 g White chicken ( diced )
• 4 tbsp oyster sauce
• 2 tbsp soy sauce
• 2 tbsp rice wine
• 1 tbsp Corn starch
• 1 tsp White sugar
• 2 piece Garlic ( minced )
• 3 piece Spring onion, sauté/poêlé sans matière grasse ( sliced on a bias )
• 3 tbsp Peanut oil
• 15 g Fresh ginger ( peeled and finely minced )

Instructions

1. Chicken preparation

   Cut the chicken breast into 2 cm cubes. In a bowl, mix them with one tablespoon of soy sauce and cornstarch. The meat must be well coated to stay juicy during cooking.

2. Sauce preparation

   In a container, mix the oyster sauce, rice wine, white sugar, and the remaining soy sauce. Finely mince the garlic and slice the green onions on a bias.

3. Wok searing

   Heat the peanut oil in a wok until smoking. Toss in the chicken and sear over very high heat. The meat should color quickly without releasing its juices.

4. Binding and finishing

   Add the garlic and fresh ginger. Pour in the sauce. Stir constantly: the sauce must boil, reduce, and become glossy until it coats the spoon. Finish with the green onions.

Chef's tips

• Never overcrowd the wok: the chicken should sear, not boil in its own juices.
• Cornstarch is key: it protects the meat and allows the sauce to perfectly coat the chicken.

Storage

Store for a maximum of 48 hours in the refrigerator. To reheat, use a pan with a splash of water to loosen the sauce that will have thickened.