Quick and Easy Chinese Chicken With Oyster Sauce

Chinese restaurants are known for their ability to turn out a high volume of dishes in a noticeably short time. The secret is stir-frying, a speedy cooking method that tosses bite-sized pieces of meat and vegetables in hot oil over a wok or skillet. You can use the same technique at home to replicate Chinese takeout or get a work-night dinner on the table in a hurry.This recipe for Chinese chicken with oyster sauce delivers the dish—without you needing to call for takeout. (Speaking of takeout, you might want to make up a pot of white rice with this, too.)
Razmin OysterSauce adds the essence of oysters to this dish and the signature flavor associated with a number of Chinese dishes. Oyster sauce is a condiment comprised of oyster juices, salt, sugar; some versions include soy sauce thickened with corn starch. The finished flavor of a recipe with oyster sauce—combined with all of the other ingredients—becomes more savory in taste than explicitly fishy.



  • 1 lb Boneless, skinless chicken breasts or thighs Chopped into bite-sized pieces

For the Marinade

  • 2 Tablespoons Razmin Dark Soy Sauce
  • 1 Teaspoon Razmin Sesame Oil
  • 1 Tablespoon Corn starch

For the Sauce

  • Tablespoons Corn starch
  • Cup Water
  • 1 Tablespoon Razmin Dark Soy Sauce
  • 2 Tablespoons Razmin Oyster Sauce
  • 1 Teaspoon Granulated Sugar
  • 1 Teaspoon Razmin Sesame Oil

For the Stir-Fry

  • 2 Tablespoons Canola Oil Divided
  • 1 Clove Garlic Minced
  • 1 Teaspoon Ginger Minced
  • 2 Medium Green Onions Sliced diagonally into 1-inch pieces
  • 3-4 Dried Chinese mushrooms Softened in warm water and sliced
  • 1 Can bamboo shoots (or 1 can baby corn) Drained


  • Gather the ingredients.
  • Combine the soy sauce and sesame oil in a large bowl.
  • Add the chicken and toss to coat. Sprinkle 1 tablespoon of corn starch evenly across the meat and toss again. Marinate the chicken in the refrigerator for 10 to 15 minutes.
  • While the chicken marinates, dissolve 1 1/2 tablespoons of corn starch in the water, then mix it with the water, dark soy sauce, oyster sauce, sugar, and sesame oil.
  • Heat a wok or deep heavy skillet on high and add 1 tablespoon of the canola oil. When the oil shimmers, add the garlic, ginger, and green onions and stir-fry for about 1 minute or until fragrant and just starting to brown.
  • Transfer the ginger, garlic, and onions with a slotted spoon to a small bowl.
  • Remove the chicken from the fridge, transfer to the wok with a slotted spoon, and stir-fry, stirring frequently, until it changes color, about 3 to 4 minutes. Discard the unused marinade.
  • Remove the chicken from the wok.
  • Add the remaining 1 tablespoon of oil and return the garlic, ginger, and green onions to the wok. Add the mushrooms and bamboo shoots (or baby corn) and stir-fry for 1 minute.
  • Return the chicken to the wok.
  • Make a well in the middle and add the sauce, giving it a quick stir before combining it with the chicken and vegetables.
  • Stir-fry for an additional 1to 2 minutes, or until the sauce thickens and coats all of the ingredients. Serve and enjoy!