Chicken with Ginger Oyster Sauce

Sauces and Condiments.
This recipe uses oyster sauce in a delicious example of how to spruce up chicken breasts. It also features last month's Featured Food - ginger. 

Chicken with Ginger Oyster Sauce


Quantity Ingredients
1 tbsp (15 mL) vegetable oil
4 boneless skinless chicken breasts (1-1/4 lb/625 g total)
1 onion, chopped
1 tbsp (15 mL) gingerroot, minced
2 cloves garlic, minced
3 cups (750 mL) sliced mushrooms (8 oz/250 g)
1 tsp (5 mL) dried thyme
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) pepper
1/2 cup (125 mL) chicken stock
1/4 cup (50 mL) oyster sauce
1 tbsp (15 mL) soy sauce
2tsp (10 mL) each cornstarch and rice vinegar


1. In large skillet or shallow Dutch oven, heat oil over medium-high heat; brown chicken, 10 minutes. Transfer to plate. 2. Add onion, gingerroot, garlic, mushrooms, thyme, salt and pepper to pan; cook over medium heat until no liquid from mushrooms remains, about 10 minutes. 3. GINGER OYSTER SAUCE: After mushroom mixture is cooked, add stock, oyster sauce, soy sauce, cornstarch and vinegar; bring to boil. Reduce heat. 4. Return chicken to pan, turning to coat; simmer for 10 minutes or until chicken is no longer pink inside. Sprinkle with parsley. Makes 4 Servings Nutritional information Per serving: about 232 cal, 35 g pro, 6 g total fat (1 g sat. fat), 9 g carb, 1 g fibre, 82 mg chol, 1,174 mg sodium. % RDI: 3% calcium, 16% iron, 1% vit A, 5% vit C, 8% folate. Serve with: Rice and wilted spinach.

Source: The Canadian Living Test Kitchen. For more delicious Tested Till Perfect recipes, visit