Chicken with Oyster Sauce Stirfry

Chicken in Oyster Sauce

This recipe is 5 pro-points per serving and makes 4 servings.

Feeling like a fake-away?? Its your very own home made take away! This is a great stir-fry for when you want a quick and easy weeknight meal or for a weekend lazy night in.

500 grams skinless chicken breast, cut into strips

4-5 cups of 0 pro-point stir-fry friendly vegetables of your choice that have been cut into bite sized pieces (you could use a mix of: carrot, onion, broccoli, capsicum, mushrooms, zucchini, baby corn, green beans or any other of your favourites)

2 teaspoons vegetable or canola oil

2 tablespoons of Oyster sauce

Marinade Ingredients: 

2 teaspoons grated Ginger
2 teaspoons crushed Garlic
2 tablespoons Soy Sauce (salt reduced is best)
2 tablespoons Chinese Rice Wine (Shaoxing wine)
1 teaspoon Sesame oil
2 teaspoons Cornflour

1. Mix marinade ingredients until they are well combined, pour over chicken strips that have been placed in a medium bowl and allow to marinade for 2.5-3 hours in the refrigerator.

(If you're making this for a weeknight meal, do this step in the morning before work and it will be all ready for you when you get home)

2. Drain marinade from chicken and discard liquid.

2. Add half oil to a large pan/wok over high heat and allow to heat through. Add chicken in batches and allow to brown. Transfer to another plate.

3. Add remaining oil to pan and stir fry onion until translucent. Add remainder of vegetables and cook them until tender.

4. Add chicken back to the pan. Add oyster sauce and Stir-fry until heated through.

5. Serve with steamed rice for an additional 4 pro-points per half cup.

This is delicious!! I made this on a lazy Saturday night and both my boyfriend and I enjoyed this great meal. I served it up with half a cup of steamed brown rice. 

Enjoy!