Oyster Sauce Chicken

After all those years of loving Italian cuisine, and I still do, I have acquired a taste and a love for Asian cuisine.  I know that I Americanize many dishes.  I do not profess to any of them being authentic, but I do love the many spices that marry together in Asian food.

I have made so many different ones, but I never tried using Oyster Sauce before.  After making this one, I had to tweak the amount of Oyster sauce I used.  One tablespoon is not enough, and a little red pepper flakes needed to be added to give it the kick it was lacking.  I would have used ginger, but I didn’t have any fresh at home and I was not about to go to the store for that one ingredient.

Here is the tweaked recipe, since twice is nice.

Oyster Sauce Chicken Recipe

Oyster Sauce Chicken Recipe

Oyster Sauce Chicken

Recipe Type: Dinner
Cuisine: Asian
Author: Marlene Baird
Serves: 4
  • 1 Tablespoon toasted sesame oil
  • 1 1/2 pounds fresh asparagus, tough ends trimmed, cut into 1-inch pieces
  • 1 pound chicken tenders, cut into bite-size pieces
  • 2 tablespoon oyster-flavored sauce
  • 1 teaspoon black bean garlic sauce
  • 2 or three scallions, chopped
  • 1/3 cup shelled salted pistachios, coarsely chopped
  • 1/8 teaspoon red pepper flakes
  1. Heat oil in a wok or large skillet over high heat. Add asparagus; cook, stirring, for 5 minutes. Add chicken and red pepper flakes; cook, stirring, for 5 minutes.
  2. Stir in oyster sauce and black bean garlic sauce; cook, stirring, until the chicken is juicy and just cooked through, 2 more minutes
  3. Stir in scallions and pistachios and serve immediately.

4 PP per serving

Enjoy your weekend.  We still have lights to put up outside, we are going to a holiday cocktail party in San Francisco and I have only bought one Christmas present.  I better get off the computer and get work done.



Oyster Sauce Chicken — 1 Comment

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