Oyster Chicken Recipe

If you love Chinese food but feel guilty whenever you eat it, try making this oyster chicken. It has big flavor and it's not that bad for you - no MSG here. It is also really versatile. You can add your favorite vegetables and the end result is a great dish that you can prepare in a about a half an hour. Serve the oyster chicken over steamed rice.

Sauce:
1 tbsp soy sauce
2 tbsp oyster sauce
1 tbsp rice vinegar
1 tspn sugar
1 1/2 tbsp cornstarch
1/3 cup water
1 tspn sesame oil

Marinade:
2 tbsp soy sauce
1 tbsp mirin
1 tspn sesame oil
1 tbsp cornstarch

Other Ingredients:
1 pound chicken, cut into 1-2 inch pieces
1 cup medium grain rice
oil for frying
4 dried shiitake mushrooms, diced
2 green onions, diced
1 green pepper, diced
1 inch ginger, minced
2 cloves garlic, minced
1/4 cup cashews, chopped

Preparation:

1. Mix all of the marinade ingredients together in a medium sized bowl. Add the chicken to the bowl and mix so that the chicken is covered with the marinade. Put into the refrigerator for 15-30 minutes.
2. Mix the ingredients for the sauce.
3. Prepare all of the vegetables that you plan to use.
4. Heat a wok or large skillet on high heat and add oil.
5. When oil is hot, add garlic, green onion, and ginger. Stir-fry for 1-2 minutes.
6. Add chicken and stir-fry until the chicken is lightly browned. Then remove this mixture from the wok. If there is excess oil, try to leave it in the wok.
   
7. Add oil to the wok and stir-fry the vegetables for 3-5 minutes on high heat.
8. Return the chicken to the wok mixing it with the vegetables.
9. Add the sauce to the chicken and vegetables.
10. Serve hot over steamed rice.
    

China