One of my favourite vegetables is Pak Choi. Combining it with the chicken thighs and Oyster sauce makes a really tasty dish. A quick and easy Chinese stir-fry that is full of flavour and perfect as a midweek meal. Because of the pungency of the oils and sauces in this dish you need to approach it like a chemistry lesson using exact measurements. As the cooking time for Chicken with Oyster Sauce is so fast its a good idea to get all your mise on place ready before touching the stove!.
Chicken with Oyster Sauce & Pak Choi
A perfect tasty, quick and easy Chinese stir-fry that is full of flavour and perfect as a midweek meal.
- 300g/10½oz chicken thighs, boneless and skin removed, cut into 1cm/½in strips
- pinch salt
- pinch ground white pepper
- 1 tbsp oyster sauce
- 1 tbsp cornflour
- For the stir fry
- 2 tbsp rapeseed oil
- 1 garlic clove, finely chopped
- 2.5cm/1in piece fresh root ginger, peeled and grated
- 1 red chilli, seeds removed and finely chopped
- 1 tbsp Shaoxing rice wine or dry sherry
- 2 Pak Choi, , sliced length wise into 1cm/1/2in slices
- For the sauce
- 50ml/2fl oz vegetable stock (a stock pot dissolved in boiling water works well)
- 2 tbsp low-sodium light soy sauce
- 1 tsp toasted sesame oil
- To serve
- 2 spring onions, sliced diagonally, to garnish
- 150g/5½oz green beans, cooked, to garnish (Microwave for 3 mins in a container with lid - perfect)
- freshly cooked jasmine rice, to serve
Place the chicken and all of the other ingredients in a bowl and turn to coat thoroughly. Set aside.
To make the stir-fry, heat a wok over a high heat until smoking.
Add 1 tablespoon of the rapeseed oil and swirl.
Add the garlic, ginger and chilli and stir-fry for a few seconds, then add the chicken.
Stir-fry the chicken for 2 minutes until it starts to caramelise and turn opaque.
Add the rice wine and deglaze the wok. Cook for another 2 minutes until the chicken is cooked through.
Spoon out this mixture into a bowl.
Reheat the wok over a high heat until smoking, then add the remaining rapeseed oil and swirl.
Add the Pak Choi and stir-fry for 1 minute, then add about 2 tablespoons of cold water to help create some steam to cook the vegetable.
Pour in all the sauce ingredients and bring to the boil.
Once the Pak Choi has wilted, spoon out onto warmed plates, top with the chicken and garnish with the spring onions and green beans.
Serve immediately with jasmine rice.
If you love Asian Food try our other delicious recipes.
Because of the richness of the Chicken with Oyster Sauce you need a good crisp wine to cut through the flavours. We served a Villebois Prestige Sauvignon Blanc 2018. Classic, refined and dry. This luxurious drop has all the sophistication and character of a Sancerre. Except it’s not. Because that would be illegal. Grab yourself a hunk of creamy goats cheese, some posh crackers, and go wild. Available from Naked Wines