Oyster Chicken Recipe
Oyster Chicken Recipe
  • For marinating the chicken breast
  • Boneless skinless chicken breast- 4
  • Ground pepper- ½ tsp
  • White vinegar- 1 tsp
  • Oyster sauce- 2 tbsp
  • 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- 1 tbsp
  • Oyster sauce- 1 tbsp
  1. For Making The Chicken
  2. Combine ground pepper, white vinegar, oyster sauce and salt in a small bowl.
  3. Prick the chicken breast with a fork.
  4. Spread the marinade over the chicken breast and keep aside for 15 minutes, preferably in the 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 browned on both sides and no longer pink inside.
  8. Don't overcook the chicken.
  9. Remove the chicken from the pan and keep aside.
  10. For Making The Sauce
  11. Heat a saucepan over medium heat, melt the butter.
  12. Add minced onion and saute until tender.
  13. Add ground pepper.
  14. Reduce the flame and add flour, stir constantly for a few seconds.
  15. Add chicken stock, stir constantly to dissolve the flour without forming any lumps.
  16. Let the chicken stock come to a boil.
  17. Add the tomato sauce and oyster sauce.
  18. Combine well, let the sauce turn thick.
  19. Remove the pan from the heat.
  20. For Serving
  21. Place the pan-seared chicken breast on a plate, pour the sauce over the chicken and serve along with salad or steamed vegetables of your choice.
You could grill the chicken or even cook on griddle.
Leftover chicken when microwaved can be eaten for next day lunch.
Recipe by Cooking with Thas - Healthy Recipes, Instant pot, Videos by Thasneen at https://www.thasneen.com/cooking/oyster-chicken/