A stir-fried chicken dish that comes together quickly yet tastes as though you’ve spent far longer coaxing flavours is one of my favourite dishes. Chicken with Oyster Sauce is exactly that sort of meal – homely, deep-coloured, glossy, and full of the kind of savoury aroma that makes everyone in the house ask, “When’s dinner?” It’s the dish I gravitate towards on busy evenings, when I want something hearty and satisfying but don’t feel like hovering over the stove for hours. Somehow, with just a handful of ingredients, it turns into a meal that looks restaurant-ready without asking for restaurant-level effort.
At the heart of the dish is oyster sauce – that magical, velvety brown liquid capable of transforming even the simplest stir-fry. The moment it hits the pan, it coats everything in a rich, glossy sheen. It’s sweet, salty, savoury, and deeply umami all at once, giving the chicken a caramel-like colour that makes it look as though it has been slow-cooked, even though it takes barely minutes. Oyster sauce behaves like a flavour shortcut: reliable, bold, and always ready to step in when you need instant depth.
The supporting ingredients are just as important. Mushrooms, chopped into generous pieces, become little flavour sponges as they cook. They soften, darken, and soak up every drop of sauce, contributing an earthy note that rounds out the dish. Red peppers bring the brightness – both visually and in flavour. Their natural sweetness and gentle crunch lift each bite, preventing the dish from becoming too heavy or too uniform. Together, the chicken, mushrooms, and peppers create a lovely balance of textures and colours.
A dish like this simply begs to be served on a bed of rice. There’s nothing quite like watching the glossy sauce trickle down into steaming grains. Rice quietly absorbs all the flavours, grounding the meal and offering a clean canvas for the bold umami notes. Whether you opt for jasmine, basmati, or even simple long-grain, the pairing never fails.
And then come the little finishing touches that make all the difference: toasted sesame seeds and chopped scallions. Those sesame seeds bring a nutty aroma and a delicate crunch, while the scallions add freshness – that pop of green that cuts through the richness of the sauce. They may seem like small details, but they elevate the dish beyond a basic stir-fry, giving it polish and brightness.
One of the lovely things about Chicken with Oyster Sauce is how versatile it is. It works for weeknights, weekends, and even dinner with guests. You can keep it simple or add heat, throw in extra vegetables, or make it exactly as you like. It’s home cooking at its best: forgiving, generous, and unfussy.
Suggested Dishes to Serve Alongside
- Steamed jasmine rice
- Egg fried rice with peas and spring onions
- Stir-fried bok choy with garlic
- Sesame noodles
- Chinese-style steamed broccoli
- Vegetable spring rolls
- Cucumber salad with rice vinegar and sesame
- Simple miso soup
- Garlic stir-fried green beans
- Pickled radish or pickled cucumbers
Chicken with Oyster Sauce is a dish that offers warmth, flavour, and comfort with minimal fuss. It’s the sort of meal that slots effortlessly into your repertoire, ready to satisfy at a moment’s notice – and always leaving the kitchen smelling wonderfully inviting.
Chicken with Oyster Sauce
Ingredients
- 500 g chicken breast thigh cut into bite-sized pieces
- 1 medium red bell pepper sliced
- 200 g mushrooms chopped
- 3 cloves garlic minced
- 2 tbsp oyster sauce
- 1 tbsp soy sauce
- 1 tbsp dark soy sauce for deeper colour
- 1 tsp sugar
- 1 tsp sesame oil
- 1 tbsp vegetable oil
- 4 tbsp water as needed
- sesame seeds for garnish
- 2 medium scallions chopped
- 250 g cooked rice to serve
Instructions
- Pat the chicken pieces dry with kitchen paper and season lightly with a little salt and pepper.500 g chicken breast
- Heat the vegetable oil in a large pan or wok over medium-high heat.1 tbsp vegetable oil
- Add the mushrooms and cook for 3–4 minutes until they begin to soften.200 g mushrooms
- Stir in the sliced red pepper and cook for another 2 minutes.1 medium red bell pepper
- Remove the vegetables from the pan and set aside.
- In the same pan, add the chicken pieces. Stir-fry for 5–6 minutes until the chicken is cooked through and lightly browned.
- Add the minced garlic and cook for 30 seconds until fragrant.3 cloves garlic
- Return the cooked vegetables to the pan.
- Add the oyster sauce, soy sauce, dark soy sauce (if using), sugar, and 3–4 tablespoons of water.2 tbsp oyster sauce, 1 tbsp soy sauce, 1 tbsp dark soy sauce, 1 tsp sugar, 4 tbsp water
- Stir well so everything is coated in a glossy, deep-coloured sauce.
- Let it simmer for 2–3 minutes, allowing the sauce to thicken slightly.
- Drizzle in the sesame oil and give everything a final stir.1 tsp sesame oil
- Taste and adjust seasoning if needed (more oyster sauce for richness, more soy for salt, or a splash of water if the sauce becomes too thick).
- Spoon the chicken and vegetables over a bed of hot cooked rice.250 g cooked rice
- Sprinkle your chicken with oyster sauce with sesame seeds and chopped scallions before servingsesame seeds, 2 medium scallions
20 comments
5*
Really enjoyed the subtle sweetness and saltiness of the oyster sauce — deeply flavourful and warming.
I have ordered this from my local takeaway for years but not again. This homemade dish is, in my opinion a lot tastier and cheaper.
Great even next-day as leftovers — sauce still tasty and chicken not dried out.
Chicken pieces stayed juicy and succulent; the sauce soaked in nicely with each bite.
The mix of garlic, possibly ginger and oyster sauce created a rich aroma that filled the kitchen nicely.
Comforting and hearty without being heavy — goes well with plain rice or simple vegetables.
Family favourite — even kids asked for seconds because of the flavourful sauce.
The sauce was slightly thick — just enough to coat the chicken without being gloopy.
Good weekday quick-fix; cooking time short, but outcome very satisfying.
A proper crowd-pleaser — simple yet bold flavours and everyone at the table enjoyed it.
Quick and easy mid-week dinner: loved how fast it came together and still tasted like take-out at home.
Stir-fry style meant minimal fuss and washing up; ideal for a busy evening.
Nice balance of chicken, mushrooms and red peppers; the veggies added freshness to the dish.
Loved the glossy, shiny finish the oyster sauce gave — looked as good as it tasted.
Absolutely delicious — the chicken was tender, the oyster-sauce gravy rich and savoury.
Easy to prepare yet felt like a restaurant dish; gave disappointment-free comfort food vibes.
Perfect example of how a humble dish can feel special with the right sauce.
Very satisfying — the oyster sauce gave a deep savoury flavour that lingered pleasantly.
Sauce had a great umami depth with garlic and oyster sauce, pairs perfectly with plain rice.