Chinese Chicken and Oyster Sauce Recipe You Can Make at Home

Gather the ingredients. The Spruce Combine the soy sauce, rice wine, and sesame oil in a large bowl. The Spruce Add the chicken and toss to coat. Sprinkle the cornstarch evenly across the meat and toss again. The Spruce Marinate the chicken in the refrigerator for 10 to 15 minutes. While the chicken marinates, dissolve the cornstarch in the water, then mix it with the water, dark soy sauce, oyster sauce, sherry, sugar, and sesame oil. The Spruce Heat a wok or deep heavy skillet on high and add 1 tablespoon canola oil. When the oil shimmers, add the garlic, ginger, and green onion and stir-fry for about 1 minute or until fragrant and just starting to brown. The Spruce Transfer the ginger, garlic, and onions with a slotted spoon to a small bowl. The Spruce Remove the chicken from the fridge, transfer to the wok with a slotted spoon, and stir-fry, stirring frequently, until it changes color, about 3 to 4 minutes. Discard the unused marinade. The Spruce Remove the chicken from the wok. The Spruce Add the remaining oil and return the garlic, ginger, and green onion to the wok. Add the mushrooms and bamboo shoots (or baby corn) and stir-fry for 1 minute. The Spruce Return the chicken to the wok. The Spruce Make a well in the middle and add the sauce, giving it a quick stir before combining it with the chicken and vegetables. The Spruce Stir-fry for an additional 1 to 2 minutes, or until the sauce thickens and coats all of the ingredients. Serve and enjoy! The Spruce