Main ingredients 🥩
chickenlettucegarlicoyster sauce
Yeo Kyung-ok's Oyster Sauce Chicken Stir-Fry
A premium Chinese-style dish featuring tender chicken quickly stir-fried in a savory oyster sauce and served atop crisp blanched lettuce for a refreshing bite.
🙋 Recommended for
- ⭐ Those who want to cook chicken that’s juicy and tender without being dry or tough
- ⭐ People seeking a special Chinese-style dish that combines crunchy vegetables with a deeply savory, flavorful stir-fried meat
Ingredients needed 🛒2 servings
- chicken (boneless) 300g
- lettuce 0.5 head
- garlic 3 cloves
- oyster sauce 1.5 tablespoons
- vegetable oil 2 tablespoons
Recipe 🍳
- Cut the chicken into uniform bite-sized pieces and pre-cook by briefly blanching in boiling water or pan-searing until fully cooked through.
- Tear large lettuce leaves, wash thoroughly, then blanch in boiling water with a pinch of salt for just a moment. Immediately transfer to cold water, rinse, and squeeze out all excess moisture.
- Lay the drained blanched lettuce evenly across the bottom of a serving plate.
- Slice garlic thinly, heat 2 tablespoons of vegetable oil in a pan, and sauté the garlic until golden and fragrant.
- Once the garlic aroma infuses the oil, add 1.5 tablespoons of oyster sauce and bring the sauce to a boil. Then add the pre-cooked chicken.
- Stir-fry rapidly over high heat to coat the chicken evenly with the sauce, achieving a glossy finish and slight char flavor.
- Arrange the well-stir-fried chicken with sauce attractively on top of the lettuce and serve.
- Cut chicken into bite-sized pieces, pre-cook, and blanch lettuce briefly, removing all moisture before placing it on the plate.
- Sauté sliced garlic in vegetable oil until fragrant, then add oyster sauce and bring to a boil.
- Add pre-cooked chicken and stir-fry quickly over high heat, then place on top of the lettuce.
Cooking tips 💡
- Pre-blanching or pre-searing the chicken before stir-frying prevents excessive moisture release, resulting in a cleaner, softer texture.
- Avoid overcooking the lettuce—only briefly blanch it in hot water so it retains its crispness and complements the rich chicken flavor.
- For a thicker sauce, add about 1 small spoonful of cornstarch slurry at the end to help the sauce adhere better to the chicken and deepen the flavor.
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