Oyster sauce chicken with Chinese leaf | Recipe Cart
A quick and easy Chinese stir-fry that is full of flavour and perfect as a midweek meal.
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Ingredients
- 300g/10½oz chicken thighs, boneless and skin removed, cut into 1cm/½in strips
- pinch salt
- pinch ground white pepper
- 1 tbsp oyster sauce
- 1 tbsp cornflour
- 2 tbsp rapeseed oil
- 1 garlic clove, finely chopped
- 2.5cm/1in piece fresh root ginger, peeled and grated
- 1 red chilli, seeds removed and finely chopped
- 1 tbsp Shaoxing rice wine or dry sherry
- 150g/5½oz Chinese leaf, sliced into 5cm/2in chunks
- 50ml/2fl oz vegetable stock
- 2 tbsp tamari or low-sodium light soy sauce
- 1 tsp toasted sesame oil
- 2 spring onions, sliced diagonally, to garnish
- 150g/5½oz green beans, cooked, to garnish
- freshly cooked jasmine rice, to serve
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