Asian chicken

Prep: 15 mins
Cook: 20 mins
Asian chicken
A soy sauced based chicken recipe in a delicious sauce.

600g chicken, cut into bite-size pieces


2 tsp light soy sauce

2 tsp dark soy sauce

2 tsp oyster sauce

1½ tsp sugar

½ tsp salt

½ tsp ground white pepper

2 tbsp cooking oil

5cm knob of young ginger, peeled and sliced

8 dried chinese mushrooms, soaked to soften

1 tbsp chinese rice wine

250ml fresh chicken stock

2-3 spring onions, cut into 2.5cm lengths

3 sprigs of coriander, cut into 2.5cm lengths

2 tsp cornflour, mixed with 2 tbsp water

Marinate the chicken in the seasoning ingredients for at least 30 minutes.

Heat oil in a deep saucepan and put in ginger and Chinese mushrooms.

Stir-fry for 2 minutes, then add marinated chicken and the juices.  

Cook, stirring frequently for 5 minutes or until chicken takes on colour.

Stir in the Chinese rice wine and toss for a further 2 minutes.

Add the chicken stock and bring to the boil.

Simmer on medium heat until the chicken is cooked through and tender.

Pierce a thicker piece of the chicken to ensure that the juices run clear and is completely cooked.

Add the spring onions and coriander then stir in cornflour mixture until sauce thickens.

Serve hot with rice and greens of choice.


Preparation Time
15 minutes

Cooking Time
20 minutes

Main ingredients
Alcohol, Chicken, Vegetables, Rice, Sugar, Oil, Spice, Stock/Broth, Herbs, Ginger

Recipe Type
Family Dinners, Healthy


Level of Difficulty

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