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Meat, East Asian

Oyster Sauce Chicken with Bok Choy and Rice

Oyster sauce chicken with bok choy is a Chinese stir fry for 4 people, ready in 30 minutes, very easy to make, at €3.00 per serving. The key is searing the cornstarch marinated chicken without stirring too much, then cooking the vegetables over high heat before coating everything in sauce loosened with a splash of water.

Tonight, a quick chicken stir fry with oyster sauce, bok choy and mushrooms, a Chinese classic ready in thirty minutes.

Oyster Sauce Chicken with Bok Choy and Rice
Total time
30 min
Difficulty
Very easy
Cost per person
€3.00
Calories per person
510 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall, Spring, Summer
The kids
They generally like it

The chicken stays tender thanks to the cornstarch coating it before cooking, and the oyster sauce brings that slightly sweet umami flavor that makes Chinese stir fries so satisfying. The button mushrooms soak up that glossy brown sauce, while the bok choy keeps its crunch if you cook the stems and leaves separately.

This is the kind of dish to make on a busy weeknight, once the rice is going, everything else comes together in minutes in the pan. Kids generally like this mild, savory combination, and you can adjust the ginger to suit their taste.

The ingredients

4 people

Butcher

  • Chicken breasts 600 g

Fruits and vegetables

  • Bok choy 4
  • Button mushrooms 250 g
  • Garlic 3 cloves
  • Fresh ginger 15 g

Pantry

  • Oyster sauce 4 tbsp
  • Soy sauceoften in the pantry 1 tbsp
  • Cornstarchoften in the pantry 2 tsp
  • Vegetable oiloften in the pantry 2 tbsp
  • Riceoften in the pantry 300 g

Allergens Mollusks, Soy, Gluten

The step by step recipe

  1. Slice the chicken thinly and mix it with the soy sauce and cornstarch. 10 min

    The cornstarch keeps the chicken tender and helps thicken the sauce.

  2. Slice the mushrooms, cut the bok choy into pieces, keeping the stems and leaves separate.

    Don't soak the mushrooms, just rinse them quickly under water.

  3. Cook the rice in salted water, then drain it. 11 min

    Keep it warm under a towel.

  4. Sear the chicken in hot oil with the garlic and ginger, then set it aside. 4 min

    Don't stir too much, the chicken needs to brown.

  5. Stir fry the mushrooms and bok choy stems, add the leaves, return the chicken to the pan and coat everything with the oyster sauce and a splash of water. 5 min

    A splash of water loosens the sauce so it coats everything evenly.

Our tips to get it right

  • Cut the chicken into thin, even strips so it cooks quickly and evenly over high heat.
  • Prep all your ingredients before turning on the heat, this stir fry moves fast once it starts.
  • Use a very hot pan or wok so the chicken and vegetables sear instead of steaming.

The variations

  • Swap the chicken for peeled shrimp, adding them only at the very end since they cook very quickly.
  • For a vegetarian version, replace the chicken with firm tofu and the oyster sauce with a vegetarian mushroom sauce.
  • For kids, mince the ginger and garlic more finely or use less of each for a milder flavor.

What to serve it with

  • Steamed or fried rice
  • Hot green tea
  • Rice noodles instead of rice

Storage

This dish keeps for 2 to 3 days in the fridge in a sealed container. It does not freeze well because the bok choy loses its crunch, so it is best eaten fresh. Reheat in a pan over medium heat with a splash of water to loosen the sauce again.

Questions about this dish

Can I replace the bok choy with another vegetable?

Yes, napa cabbage or spinach both work well. Just adjust the cooking time, spinach cooks much faster than bok choy stems.

Does oyster sauce actually contain oysters?

Yes, it is made from oyster extracts, which is why it contains mollusks. Vegetarian versions made from mushrooms exist if you need one.

Can this dish be prepped ahead of time?

You can cut the chicken and vegetables ahead and store them separately in the fridge. The actual cooking should happen at the last minute to keep the vegetables crunchy.

How do I know the chicken is properly seared?

The chicken should turn lightly golden without being stirred too much during cooking. If it releases too much liquid, the pan was not hot enough or there were too many pieces in at once.

How long does it take to make an oyster sauce chicken with bok choy and rice?

Count 30 min in total, prep and cooking included. The recipe is rated “very easy”.

How many calories are in an oyster sauce chicken with bok choy and rice?

About 510 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does an oyster sauce chicken with bok choy and rice cost?

About €3.00 per serving, or €12.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains mollusks, soy, gluten. Always check the labels of the products you buy.

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