Stirfry Chicken with Ginger and Oyster Sauce

Stirfry Chicken with Ginger and Oyster Sauce
Stirfry Chicken with Ginger and Oyster Sauce. Here is another version of chicken stir-fry, it is fairly easy quick to cook and use minimal ingredients. It is important that the chicken to be used is fresh, this is actually true with all quick stir-fry dishes. If you have sourced your chicken at Metro Manila’s wet market or any other market that the sanitation is doubtful I would not recommend to cook it stir-fry, true with other meats. Cooking method involves marinating the chicken with cornstarh, salt and pepper and some cooking oil before stir frying with ginger and oyster sauce. On the final stages of cooking add some spring onion and drizzle with sesame oil. 

Here is the recipe of my version of Stirfry Chicken with Ginger and Oyster Sauce.


1 piece boneless chicken breast cut into strips
2 thumb size ginger root cut into strips
1 small bundle spring onion, cut into 2” length
1/4 cup cornstrach
1/2-1 tsp. sugar
2-3 tbsp. oyster sauce salt and pepper sesame
oil cooking oil

  Stirfry Chicken with Ginger and Oyster Sauce - Cooking Procedure 

Cooking procedure: Place the chicken in a bowl, add in the cornstarch, 1 tbsp. of cooking oil, season with salt and pepper to taste and mix thoroughly. Keep aside to marinate for at least 15 minutes. In a wok heat 2 to 3 tbsp. of cooking oil until it start to smoke, add in the ginger and stir cook for about half a minute. Add in the chicken strips and stir cook for 2 to 3 minutes. Add in the oyster sauce and drizzle a few drops of sesame oil and sugar, continue to stir cook for 1 to 2 minutes. Correct saltines if required. Now add in the spring onion and stir cook for another minute. Serve hot with a lot of rice. 


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