Breakfast Avocado Eggs With Bacon & Cheese Topping





15 Min



Stir-fried Chicken in Oyster Sauce

Stir-fried Chicken in Oyster Sauce


  • 250g chicken mini fillets, cubed or skinless chicken breast, cubed
  • calorie controlled cooking spray
  • 1 onion, sliced
  • 100g broccoli, cut into small florets
  • 2 garlic cloves, sliced
  • 2 cm fresh root ginger, shredded
  • 100 g mushrooms, quartered
  • 4 tablespoons oyster sauce
  • salt and freshly ground black pepper
  • 80g dried noodles, cooked according to the packet instructions, to serve


Season the chicken and spray a wok or non-stick frying pan with the cooking spray. Fry the chicken over a high heat for 3 minutes until browned, then remove to a plate.

Stir-fry the onion for 2 minutes, or until starting to brown, then add the broccoli, garlic, ginger, mushrooms and 4 tablespoons of water. Stir-fry for 3 minutes, adding another 2 tablespoons of water if needed, to cook the vegetables through.

Return the chicken to the wok or frying pan. Mix the oyster sauce with 3 tablespoons of water and add to the pan. Cook for another 2 minutes, stirring to mix well.

Serve immediately with the noodles.


Vegetarian Variation – Vegetarians can replace the cubed chicken breast with the same weight of Quorn Chicken Stile Pieces, and substitute hoisin sauce for the oyster sauce.

Cook’s tips – Steam frying, by adding a little water to the stir-fry pan, is a great method for ensuring that vegetables cook through quickly without adding any fat. Only add a little water at a time, however, or the vegetables will boil rather than steam-fry.

If you want a lower carb version of this dish, just serve without the noodles.


Serving Size 246g
Calories 473
Total Fat 43.6g
Total Carbs 17.7g
Protein 9.4g

Original recipe from Annanimmity

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