Oyster Sauce Chicken

5 from 3 votes

Oyster Sauce Chicken

This Oyster Sauce Chicken is a quick and flavorful stir-fry made with tender chicken, crisp celery, and peanuts tossed in a savory garlic and oyster sauce. It’s a weeknight-friendly dinner that’s big on flavor and ready in under 30 minutes!

Prep Time10

Cook Time10

Course: Chicken recipes

Cuisine: Asian

Keyword: chicken with oyster sauce, oyster sauce chicken

Servings:

Author: Tatiana

Ingredients

1 pound chicken breasts boneless, skinless, and sliced into thin strips
white pepper to taste
2 tablespoons cornstarch
2 tablespoons vegetable oil
4 cloves garlic minced
4 celery stalks sliced on the diagonal into 1-inch pieces
2 tablespoons dry sherry or Shaoxing wine Asian cooking wine
2 tablespoons low-sodium soy sauce
3 tablespoons oyster sauce
¼ teaspoon crushed red pepper flakes adjust to taste
1/4 cup roasted unsalted peanuts
2 teaspoons toasted sesame oil

Instructions

Place the chicken in a large bowl. Season with white pepper , then sprinkle with 2 tablespoons cornstarch. Toss until the chicken is evenly coated.
Heat a wok or large nonstick skillet over high heat until very hot. Add 2 tablespoons vegetable oil and swirl to coat the pan.
Add the chicken and cook for 2 minutes, stirring constantly, until it starts to brown.
Add 4 celery stalks (sliced), 4 cloves garlic (minced), and 2 tablespoons dry sherry or Shaoxing wine. Stir-fry for another 2 minutes, until the celery is slightly tender but still crisp.
Pour in 2 tablespoons low-sodium soy sauce, 3 tablespoons oyster sauce, and ¼ teaspoon crushed red pepper flakes. Stir everything together until well combined and heated through.
Sprinkle in 1/4 cup roasted unsalted peanuts and drizzle with 2 teaspoons toasted sesame oil. Give it one final toss.
Remove from heat and serve right away — it's perfect over steamed jasmine rice.

Notes

Leftover oyster sauce chicken can be stored in the fridge for 2–3 days. Reheat gently in a skillet or microwave until heated through.

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