Oyster Chicken Recipe

Pan seared Chicken breast drizzled with oyster flavored sauce, Ain’t this perfect for dinner???

On days when I really don’t want to spend much time in my kitchen, easy breezy recipes come to rescue me from rushing to a restaurant. On such days I find boneless chicken breast as my perfect companion, it cooks faster and any kind of marination and sauce goes well with it. I usually marinade the chicken for a while and pan sear it or grill it or some times griddle it. Then I make a sauce, mostly Asian flavored sauce and drizzle the sauce generously over the browned chicken. This pan seared chicken with the sauce when served on a bed of salad or steamed vegetables make a perfect dinner for me. The whole cooking process takes only 30 minutes or so.

To me, there’s nothing more rewarding than a delicious meal made quick and without much effort. I get to enjoy the homemade dinner and also spend more time with my hubby and doing other things, watching TV, surfing the net etc etc…

This oyster chicken is one such recipe you could make in less time. You get to eat nicely browned caramelized chicken with a sauce along with your favorite vegetables.

Oyster chicken

 

Ingredients:

For marinating the chicken breast:

  • Boneless skinless chicken breast- 4
  • Ground pepper- 1/2 tsp
  • Mustard powder- 1/2 tsp
  • White vinegar- 1tsp
  • Oyster sauce- 1tsp
  • Salt- to taste, use less as oyster sauce has salt in it
  • Olive oil- to drizzle on the chicken while cooking it

Instruction:

  • Combine ground pepper, mustard powder, white vinegar, oyster sauce and salt in a small bowl.
  • Wash the chicken breast under water and pat dry it.
  • Prick the chicken with the fork.
  • Spread the marination over the chicken breast and keep aside for 15 minutes, preferably in a refrigerator.

  • Heat a wide cooking pan over medium heat.
  • Drizzle olive oil on the pan and place the marinated chicken on the hot pan.
  • Cook the chicken until it gets browned on both sides and no longer pink inside.

  • Don’t over cook it, it will become dry.
  • Remove the chicken from the pan and keep aside.

For making the sauce:

Ingredients:

  • Butter, unsalted- 3tbsp
  • Onion, minced- 2tsp
  • Ground pepper- 1/2 tsp
  • All purpose flour- 1 tbsp
  • Chicken stock- 1 cup
  • Tomato sauce- 1tbsp
  • Oyster sauce- 2tsp

Instruction:

  • In a saucepan over medium heat, melt the butter.
  • Add minced onion and saute until tender.
  • Add ground pepper to it.
  • Reduce the flame and add flour, stir constantly for a few seconds.
  • Add chicken stock and stir constantly to dissolve the flour without forming any lumps.
  • Let the chicken stock come to a boil.
  • Add the tomato sauce and oyster sauce.
  • Combine well and let the sauce become thick.

  • Remove from the flame.

How to serve:


  • Place the pan seared chicken breast on a plate, pour the sauce over the chicken and serve with salad or steamed vegetables of your choice.

Tips:

  • You could grill the chicken or even cook on griddle.
  • Leftover chicken when microwaved can be eaten for next day lunch.

 

Oyster Chicken Recipe
 
Ingredients
For marinating the chicken breast
  • Boneless skinless chicken breast- 4
  • Ground pepper- ½ tsp
  • Mustard powder- ½ tsp
  • White vinegar- 1tsp
  • Oyster sauce- 1tsp
  • Salt- to taste, use less as oyster sauce has salt in it
  • Olive oil- to drizzle on the chicken while cooking it
For Making The Sauce
  • Butter, unsalted- 3tbsp
  • Onion, minced- 2tsp
  • Ground pepper- ½ tsp
  • All purpose flour- 1 tbsp
  • Chicken stock- 1 cup
  • Tomato sauce- 1tbsp
  • Oyster sauce- 2tsp
Instructions
For Making The Chicken
  1. Combine ground pepper, mustard powder, white vinegar, oyster sauce and salt in a small bowl.
  2. Wash the chicken breast under water and pat dry it.
  3. Prick the chicken with the fork.
  4. Spread the marination over the chicken breast and keep aside for 15 minutes, preferably in a refrigerator.
  5. Heat a wide cooking pan over medium heat.
  6. Drizzle olive oil on the pan and place the marinated chicken on the hot pan.
  7. Cook the chicken until it gets browned on both sides and no longer pink inside.
  8. Don't over cook it, it will become dry.
  9. Remove the chicken from the pan and keep aside.
For Making The Sauce
  1. In a saucepan over medium heat, melt the butter.
  2. Add minced onion and saute until tender.
  3. Add ground pepper to it.
  4. Reduce the flame and add flour, stir constantly for a few seconds.
  5. Add chicken stock and stir constantly to dissolve the flour without forming any lumps.
  6. Let the chicken stock come to a boil.
  7. Add the tomato sauce and oyster sauce.
  8. Combine well and let the sauce become thick.
  9. Remove from the flame.
For Serving
  1. Place the pan seared chicken breast on a plate, pour the sauce over the chicken and serve with salad or steamed vegetables of your choice.
Notes
You could grill the chicken or even cook on griddle.
Leftover chicken when microwaved can be eaten for next day lunch.

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