If you love Chinese food but feel guilty whenever you eat it, try making this oyster chicken. It has big flavor and it's not that bad for you - no MSG here. It is also really versatile. You can add your favorite vegetables and the end result is a great dish that you can prepare in a about a half an hour. Serve the oyster chicken over steamed rice.
Sauce:
1 tbsp soy sauce
2 tbsp oyster sauce
1 tbsp rice vinegar
1 tspn sugar
1 1/2 tbsp cornstarch
1/3 cup water
1 tspn sesame oil
Marinade:
2 tbsp soy sauce
1 tbsp mirin
1 tspn sesame oil
1 tbsp cornstarch
Other Ingredients:
1 pound chicken, cut into 1-2 inch pieces
1 cup medium grain rice
oil for frying
4 dried shiitake mushrooms, diced
2 green onions, diced
1 green pepper, diced
1 inch ginger, minced
2 cloves garlic, minced
1/4 cup cashews, chopped
Preparation:
- Mix all of the marinade ingredients together in a medium sized bowl. Add the chicken to the bowl and mix so that the chicken is covered with the marinade. Put into the refrigerator for 15-30 minutes.
- Mix the ingredients for the sauce.
- Prepare all of the vegetables that you plan to use.
- Heat a wok or large skillet on high heat and add oil.
- When oil is hot, add garlic, green onion, and ginger. Stir-fry for 1-2 minutes.
- Add chicken and stir-fry until the chicken is lightly browned. Then remove this mixture from the wok. If there is excess oil, try to leave it in the wok.
- Add oil to the wok and stir-fry the vegetables for 3-5 minutes on high heat.
- Return the chicken to the wok mixing it with the vegetables.
- Add the sauce to the chicken and vegetables.
- Serve hot over steamed rice.
China
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