Beef With Oyster Sauce Chinese Ginger Chicken

Diet Facts (per serving)
416	Calories
18g	Fat
14g	Carbs
36g	Protein

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Diet Facts
Servings: 4
Amount per serving
Calories	416
% Daily Value*
Total Fat 18g	23%
Saturated Fatty 3g	16%
Cholesterol 101mg	34%
Sodium 1009mg	44%
Total Carbohydrate 14g	5%
Dietary Cobweb 2g	vi%
Full Sugars 3g
Poly peptide 36g
Vitamin C 3mg	15%
Calcium 40mg	three%
Iron 2mg	12%
Potassium 479mg	10%
*The % Daily Value (DV) tells y'all how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

(Diet information is calculated using an ingredient database and should be considered an approximate.)

Chinese restaurants are known for their ability to turn out a loftier volume of dishes in a noticeably short time. The hugger-mugger is stir-frying, a speedy cooking method that tosses bite-sized pieces of meat and vegetables in hot oil over a wok or skillet. You can use the same technique at dwelling to replicate Chinese takeout or get a piece of work-night dinner on the table in a hurry. This recipe for Chinese chicken with oyster sauce delivers the dish—without you lot needing to phone call for takeout. (Speaking of takeout, you lot might want to make up a pot of white rice with this, too.)

Prepared oyster sauce, available at near grocery stores, adds the essence of oysters to this dish and the signature flavour associated with a number of Chinese dishes. Oyster sauce is a condiment comprised of oyster juices, salt, saccharide; some versions include soy sauce thickened with cornstarch. The finished flavor of a recipe with oyster sauce—combined with all of the other ingredients—becomes more savory in taste than explicitly fishy.

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"This was a quick and easy meal, and my family enjoyed it with rice. Most of the prep fourth dimension is spent measuring and combining the marinade and sauce ingredients. My sauce turned out a bit thick, but information technology was easy to thin with a tablespoon or two of h2o." —Diana Rattray

• one pound boneless, skinless chicken breasts or thighs, chopped into bite-sized pieces

For the Marinade:

• ii tablespoons soy sauce

• 1 tablespoon rice wine

• 1 teaspoon sesame oil

• 1 tablespoon cornstarch

For the Sauce:

• 1 1/ii tablespoons cornstarch

• 1/3 cup water

• 1 tablespoon nighttime soy sauce

• 2 tablespoons oyster sauce

• 1 tablespoon rice wine

• 1 teaspoon granulated sugar

• 1 teaspoon sesame oil

For the Stir-Fry:

• 2 tablespoons canola oil, divided

• 1 clove garlic, minced

• 1 teaspoon minced ginger

• 2 medium light-green onions, sliced diagonally into 1-inch pieces

• 3 to four stale Chinese mushrooms, softened in warm water and sliced

• 1 can bamboo shoots (or 1 tin can baby corn), drained

1. Get together the ingredients.

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2. Combine the soy sauce, rice wine, and sesame oil in a large bowl.

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3. Add the chicken and toss to coat. Sprinkle i tablespoon of cornstarch evenly across the meat and toss once more. Marinate the chicken in the refrigerator for 10 to 15 minutes.

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4. While the chicken marinates, dissolve ane ane/two tablespoons of cornstarch in the h2o, then mix information technology with the water, night soy sauce, oyster sauce, rice vino, sugar, and sesame oil.

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5. Estrus a wok or deep heavy skillet on high and add i tablespoon of the canola oil. When the oil shimmers, add together the garlic, ginger, and greenish onions and stir-fry for about 1 minute or until fragrant and only starting to brownish.

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6. Transfer the ginger, garlic, and onions with a slotted spoon to a minor bowl.

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7. Remove the chicken from the refrigerator, transfer to the wok with a slotted spoon, and stir-fry, stirring ofttimes, until it changes colour, well-nigh 3 to iv minutes. Discard the unused marinade.

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8. Remove the chicken from the wok.

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9. Add together the remaining 1 tablespooon of oil and render the garlic, ginger, and green onions to the wok. Add the mushrooms and bamboo shoots (or babe corn) and stir-fry for one minute.

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10. Render the chicken to the wok.

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11. Make a well in the middle and add the sauce, giving it a quick stir before combining it with the craven and vegetables.

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12. Stir-fry for an additional 1 to 2 minutes, or until the sauce thickens and coats all of the ingredients. Serve and enjoy!

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Tip

• Good prep is the key to executing a stir-fry dish because everything cooks quickly over loftier heat. Have all of your ingredients at the ready when it's time to cook and your dish will taste fresher and more vibrant as a upshot.
• Attempt not to add too many things to the wok all at one time. If you do, it will cool down your wok and your food volition simmer or steam rather than fry. 1 of the tricks to stir-frying is to cook the ingredients in batches.
• If you don't have Chinese rice wine, yous can employ dry sherry as a substitute.

Recipe Variations

• For a spicier dish, add together a dash of crushed ruddy pepper flakes or hot sauce, to gustation.
• For additional colour and flavor, add strips of blood-red bell pepper along with the light-green onion.
• Add about 1/2 cup of snowfall peas along with the mushrooms and bamboo shoots or babe corn.

How to Store and Continue Chinese Chicken With Oyster Sauce

Leftovers will keep for iii to 5 days if stored in an airtight container in the refrigerator. Reheat over depression rut on the stovetop or in the microwave for a couple of minutes until warmed through.

What's the Difference Between Oyster Sauce and Hoisin Sauce?

Oyster sauce is fabricated from oyster juices, salt, saccharide, soy sauce, and sometimes it'due south thickened with cornstarch. Information technology's dark and thick like hoisin sauce, which is used as a glaze for meats, a dipping sauce and, like oyster sauce, in stir-fries. Hoisin sauce, nevertheless, is typically made from soybeans, fennel, blood-red chile peppers, and garlic. Information technology'southward decidedly sweeter than oyster sauce. Both are used regularly in Chinese cuisine to enhance the savory flavors in a dish.

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Source: https://www.thespruceeats.com/chicken-in-oyster-sauce-recipe-694901

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