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Thai oyster sauce chicken and rice

Adam Liaw
Adam Liaw

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Thai oyster sauce chicken and rice.
Thai oyster sauce chicken and rice.William Meppem

This very simple Thai stir-fry makes a great family meal, and you don't have to worry about having a perfect wok technique.

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Ingredients

  • 3 chicken thighs, thinly sliced

  • 2 tbsp oyster sauce

  • 1 tbsp kecap manis

  • 1 tsp dark soy sauce

  • 1 tsp sesame oil

  • 2 tbsp vegetable oil

  • 3 cloves garlic, roughly chopped

  • 1 coriander plant, stalks and roots roughly chopped, leaves reserved

  • 5 button mushrooms, halved

  • ½ brown onion, thickly sliced

  • ½ small carrot, thinly sliced

  • 1 large red chilli, thickly sliced

  • 2 thick spring onions, cut into 5cm lengths

  • 1 tsp cornflour mixed into ¼ cup of cold water

  • cooked rice, to serve

  • lime wedge, to serve

Method

  1. 1. Coat the chicken in the oyster sauce, kecap manis, dark soy sauce and sesame oil and set aside for 10 minutes. Heat a wok over high heat and add the vegetable oil. Add the garlic and coriander (stalks and roots) and stir-fry for about 1 minute until fragrant, add the chicken and stir-fry until the chicken is lightly browned. 

    2. Add the mushrooms, onion and carrot and toss for a minute or two until the vegetables are softened, then add the chilli and spring onion and toss together. Add a little water if the mixture looks too dry, then thicken with as much of the cornflour mixture as is necessary to give the sauce a silky consistency. Serve with cooked rice and scatter with the coriander leaves, and serve with a wedge of lime.

    Also try: White chocolate, ricotta and strawberry parfait

    Find more of Adam Liaw's recipes in the Good Food New Classics cookbook.

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Adam LiawAdam Liaw is a cookbook author and food writer, co-host of Good Food Kitchen and former MasterChef winner.

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Original URL: https://www.smh.com.au/goodfood/recipes/thai-oyster-sauce-chicken-and-rice-20211015-h1z7o4.html