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Chicken and Mushrooms in Oyster Sauce and Chilli

This is a fabulous healthy alternative to a takeaway. Super easy to make and ideal with my garlic egg fried rice. If you are watching your carbs simply serve with spirallized veggies or steamed broccoli

Serves 4

What You Need

500g boneless chicken thighs (quartered)
1 red pepper (large dice)
1 tsp grated fresh ginger
1 large onion (large dice)
1 red chilli (sliced)
150g shiitake mushrooms (quartered)
150g white closed cup mushrooms (quartered)
2 tablespoons vegetable oil
3 tablespoons oyster sauce
2 tablespoons light soya sauce

How To Make It

1. Coat the chicken in the cornflour.
2. Heat oil in a large wok. When hot add onions, garlic and ginger. Stir fry for 1 minute
3. Add Chicken and stir fry for 3 minutes or until the chicken is no longer pink
4. Add peppers, chilli and mushrooms. Stir fry for 3 minutes. Add oyster sauce and soy sauce and mix until everything is combined. Cover and turn down heat to a simmer. Cook for a further 15 minutes
5. Serve with rice or noodles. My garlic egg fried rice is a perfect accompaniment
7. Enjoy!