Chicken in Oyster Sauce is a fried dish without the oil. huh? Yes, I was almost finished cooking when I realised the chicken was sticking to the pan. My first thought was that I have been meaning to change my so-called ‘non-stick’ pan for over 6 months now. But it was sticking because I was actually cooking it without oil. Sometimes depending on the cooking method, chicken doesn’t need any oil, it releases its own fat while on the heat. So if you’re buying organic corn-fed chicken you could add this dish to your healthy meal list. It has a large amount of shredded cabbage for fibre and more. This chicken in oyster sauce has a mellow taste and colour to it, especially if using tamari sauce instead of soy sauce. Health freak! Don’t get me wrong being from Mauritius I love my soy sauce and I have quite a few recipes using soy sauce. But I am also open to changes and perfecting a dish when it comes to my family’s health. Tamari is less salty and with little to no wheat. Always check the ingredients if avoiding gluten.
As you can see I have used chicken on the bone here but you can always use boneless or any other protein. Just be aware the cooking time will be different. We’re so used to eating chicken on the bone in our house, I believe its tastier but perhaps more importantly it’s friendlier with the budget. Buying a whole chicken is somehow cheaper. Also adding cabbage to the dish not only means providing more green to the body but it bulks up the dish so you can get more servings out of it. (Oh how wise is this woman). If you ever make this chicken in oyster sauce or even a version of it don’t forget to share a picture of your dish on the comment bar below.
Chicken in Oyster Sauce
Rating:
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Number of servings: 6
Per Serving 362 calories
Fat 23 g
Carbs 7 g
Protein 30 g
Ingredients
1 whole Chicken
2 big white onions
2 cup of shredded green part of a savoy cabbage, or other green leaves like pak choi
2 green chilies
2 table spoons of oyster sauce
2 table spoons of tamari sauce or soy sauce
3 cloves of garlic crushed
1 inch of ginger crushed
Instructions
- Cut the chicken into bite size.
- Add the chicken into the pan, add the crushed ginger garlic, season with salt, cover and cook for 10 minutes.
- Take the lid off and cook till the liquid is evaporated for about 5 minutes or till the chicken is almost done.
- Add the half of the chopped onions, oyster sauce, soy sauce, onions, green chilies and cook till the tamari and oyster sauce is well coated to the chicken.
- Add the shredded green leaves and stir and the rest of the onions. Give it few minutes to wither a bit, but not overcooked.
- Serve with brown rice
