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Chicken Oyster


Skinless Breast of Chicken in Oyster & Worcestershire Sauce


2 medium Chicken breast, boneless, skinless, wash and dry with paper towel
2 medium White mushrooms, wash and dry with paper towel, sliced thinly
1 small Onion, chopped finely
1/3 size Green pepper, sliced match stick sizes
1/3 size Red pepper, sliced match stick sizes
1 clove Fresh garlic, minced
1/2 tsp. Parsley, chopped finely
4 tbsp. Virgin olive oil, for frying the meat
some Fresh grind salt and pepper to sprinkle to the meat
For the Sauce:
3 tbsp. Oyster Sauce
1 tsp. Worcestershire Sauce
2 tsp. Light soy sauce
Vegetables Accompaniments:
1 medium Carrot, cut into 1/4 inch lengthwise
10 stalks Asparagus, trim the hard part and cut into halves
handful Snap peas, trim both ends
6 pieces Small potatoes, peel and cut into halves then fried crispy
or bed Steamed cooked rice, optional

In medium heat with a stainless skillet, pour 4 tbsp. of olive oil, and fry the meat for 4 minutes each side, turning once.

Remove once it's done and set aside.

On the same skillet with the remaining oil, stir fry first the garlic, onions and parsley stir few times until they all go limp.

Add the red and green pepper and mushrooms, stir then sauté for 6-8 minutes, covered.

Combine all the sauces, and stir evenly with 1/2 cup water let the sauces incorporate to the mixture in the pan, then let it simmer for 5 minutes.

Add the chicken breast in the sauce in the pan, covered and simmer for 5-6 minutes or until the sauce turns slightly thickened.

Remove in the heat immediately to save them getting dry.

In a separate medium pan, deep fry the potatoes until crispy but not burn for 6-8 minutes.

While you are cooking your meat, in a medium sauce pan, boil or steam all your vegetables together for 10 minutes, or it depends how you like to cook them.

To Serve:

Spoon the sauce mixture over the meat in a serving dish, and arrange your steamed vegetables and fried potatoes on the side of the dish.

Serve 2 people.

Cooking time: 30 minutes

Preparation time: 10-15 minutes





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Last modified: May 26, 2003