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 marinade and sauce goes well with it. I usually marinade the chicken for a while and pan sear or grill 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, will 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 quickly and without much effort. I get to enjoy the homemade dinner and also spend more time with my hubby.

This oyster chicken is one such recipe you could make in less time. You get to eat nicely browned caramelized chicken drizzled 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
• 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

Instruction:

• Combine ground pepper, white vinegar, oyster sauce and salt in a small bowl.
• Prick the chicken breast with a fork.
• Spread the marinade over the chicken breast and keep aside for 15 minutes, preferably in the 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 browned on both sides.

• Don’t overcook the chicken.
• Remove the chicken from the pan and keep aside.

For making the sauce:

Ingredients:

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

Instruction:

• Place a saucepan over medium heat, melt the butter.
• Add minced onion and saute until tender.
• Add ground pepper.
• Reduce the flame and add flour, stir constantly for a few seconds.
• Add chicken stock, 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 along with salad or steamed vegetables of your choice.

Tips:

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

Oyster Chicken Recipe

 

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Author: Thasneen

Recipe type: Main

Ingredients

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

For Making The Sauce

• Butter, unsalted- 3 tbsp
• Onion, minced- 2 tsp
• Ground pepper- ½ tsp
• All purpose flour- 1 tbsp
• Chicken stock- 1 cup
• Tomato sauce- 1 tbsp
• Oyster sauce- 1 tbsp

Instructions

For Making The Chicken

1. Combine ground pepper, white vinegar, oyster sauce and salt in a small bowl.
2. Prick the chicken breast with a fork.
3. Spread the marinade over the chicken breast and keep aside for 15 minutes, preferably in the refrigerator.
4. Heat a wide cooking pan over medium heat.
5. Drizzle olive oil on the pan and place the marinated chicken on the hot pan.
6. Cook the chicken until browned on both sides.
7. Don't overcook the chicken.
8. Remove the chicken from the pan and keep aside.

For Making The Sauce

1. Heat 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, 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 turn 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 along 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.

3.5.3251

Oyster Chicken Recipe

 

Print

Oyster Chicken Recipe

Author: Thas

Ingredients

• 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

Instructions

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.

Notes

You could grill the chicken or even cook on griddle.
Leftover chicken when microwaved can be eaten for next day lunch.
3.2.2925

3.5.3251