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Ingredients
2 tablespoons canola oil
½ pound boneless chicken breast, sliced in thin strips across the grain
2 tablespoons Chinese oyster sauce
1 2-inch piece of fresh ginger, peeled and cut in matchsticks
1 teaspoon sugar
3 scallions, cut in 1-inch lengths
Freshly ground black pepper to taste
2 to 3 tablespoons chicken stock or water
Steamed long grain white rice, preferably jasmine
Preparation
- Step 1
Heat the oil in a wok or deep skillet. Add the chicken, stir-fry briefly, then add the oyster sauce, stirring.
- Step 2
Stir in the ginger, sugar, scallions and pepper. Continue cooking about 5 minutes longer, just until the chicken is cooked through. Moisten the mixture with a little stock or water to make a sauce that coats the chicken.
- Step 3
Remove from heat, and serve with rice.
Private Notes
Comments
This is a winner for weekdays. We added asparagus along with the scallions. Threw in a small bit of fish sauce and small bit of red pepper flakes. Sooo quick and easy, which belies the sophisticated taste of the final dish
This is a winner for weekdays. We added asparagus along with the scallions. Threw in a small bit of fish sauce and small bit of red pepper flakes. Sooo quick and easy, which belies the sophisticated taste of the final dish
Easy, tasty, and a wonderful basic recipe. Tossing in additional vegetables such as snow peas or asparagus is also fun. Makes a good (and healthy) dinner with rice and a glass of white wine...
This was nice and quick! Easy to make too. I might add some other veggies and increase the oyster sauce.