How To Cook Chicken Broccoli With Oyster Sauce?

I don’t know of any comfort dish like oyster sauce chicken. Oyster sauce and the traditional trinity of Chinese aromatics—scallion, ginger, and garlic—give the chicken a deep umami taste that results in an opulent yet straightforward chicken meal that comes with sticky gravy. You, your family, and your friends will quickly come to love this sticky oyster sauce chicken meal!

If you eat chicken the way I do (polite with a fork and knife at first, then with your hands), this recipe will change the way you think about what it means to be “finger lickin’ good.” Colonel Sanders, I’m sorry!

Some people might choose to use napkins instead of licking their fingers when eating this type of chicken, only to discover that they must quickly go to the sink to wash the sticky gravy napkins off their hands. I apologize for offending any of you more polite readers, but yes, it is that kind of chicken.

The first meal I prepared for friends after getting my first job in Binghamton, New York, was also this oyster sauce chicken; you know, one of those guys-only dinners where I would agree to cook, but only if the others supplied beer and chips. I had this dish down to a science thanks to some excellent instruction from my mother, so trading was simple for me!

As a result, I had the following comments from the three gentlemen who were eating a quarter of a chicken, some rice, and a lot of gravy (but no vegetables):

Whoooa, I need a cold one with this and some napkins, said geeky friend number two.

If you’re not familiar with oyster sauce, read our article on the ingredients in oyster sauce to learn more. Lee Kum Kee’s Premium Oyster Sauce is what we use. Look for the Lee Kum Kee green panda label if you need gluten-free products. The Mala Market has the well-liked and gluten-free Megachef Oyster Sauce.

How is oyster sauce used?

In stir-fries like our Beef Stir-Fry with Bell Peppers and Black Pepper Sauce, oyster sauce is frequently utilized. Along with other Asian-inspired cuisines, it is a crucial component of Kung Pao Shrimp, Spicy Sichuan Noodles, and others. The sauce is reduced from cooked oysters and sold in bottles under the name “oyster-flavored sauce.”

If I don’t have oyster sauce, what can I use?

Add some sugar to your soy sauce to replicate the sweet and salty flavor profile of oyster sauce. This is an easy method to use items you already have at home while giving your food a wonderful flavor. Because of its thinner consistency, soy sauce is ideal for marinades or stir-fry recipes.

What ingredients are in chicken and broccoli sauce?

Chinese rice wine (Shaoxing wine), white pepper, sesame oil, dark and ordinary soy sauces, oyster sauce, sugar, and aromatics like ginger and garlic make up the basic stir-fry sauce.

To make the sauce thick enough to coat the chicken and vegetables, cornstarch is employed.

Sick of only having broccoli? You can use this technique with any proteins or veggies you desire in a wide variety of recipes.

After learning how to prepare this dish, which is modeled after a popular takeaway dish, check out our recipe for Chinese Stir-fry Sauce to discover how you can use it in a variety of other cuisines.

What ingredients are in the chicken and broccoli in Chinese sauce?

Make this simple Chinese staple at home; it’s more tasty and less expensive than takeout because it’s made with garlic, ginger, soy sauce, and honey.

Is broccoli with chicken healthy?

In a light sauce, chicken and broccoli are stir-fried, making chicken and broccoli comparable to beef and broccoli.

In contrast to beef and broccoli, it is a leaner alternative that nevertheless provides a substantial amount of protein. 13 grams of protein are present in one cup (153 grams), which has just 145 calories. Additionally, it has 7 grams of fat (7).

Ask to have the food steamed if at all feasible. It will become healthier because you won’t be using the oil that it usually uses to cook it, which will reduce its fat and calorie content.

Can I substitute oyster sauce for soy sauce?

Although for different reasons, soy sauce is frequently substituted in dishes with fish and oyster sauces. A thick, flavorful sauce prepared from boiling oysters is oyster sauce. Despite being noticeably less sweet, it is more equivalent to dark soy sauce.

Oyster sauce adds what?

This is one of those increasingly uncommon situations in which a culinary item is, drumroll please, exactly as described. Even 133 years after Sheung’s discovery, Lee Kum Kee (as well as Kikkoman) continues to use monosodium glutamate (MSG), the same seasoning that gives Cool Ranch Doritos their addictive quality, in their sauces. These “oyster extractives” are made from oysters, water, and salt. They are also combined with sugar, salt, corn starch, flour, coloring, and other ingredients. Check the label before you buy any sauce, often known as oyster-flavored sauce, to see if it contains real shellfish extracts.

Oyster sauce gives every dish a flavor boost as well as a dark caramel hue known as “the sauce color” in Mandarin, according to assistant food editor Jessie YuChen. It’s a color you’ll see in a lot of Chinese food, including lo mein, Cantonese beef chow fun, and stir-fried broccoli. A dish will be delicious if it has color, whether it comes from soy, oyster, or another brown sauce like hoisin. According to YuChen, the formula is straightforward: “Brown = Sauce = Flavor.”

What foods pair well with oyster sauce?

Oyster sauce can be consumed on its own, but many people mix it with other foods to bring out their tastes. The savory flavor of other dishes is best accentuated with oyster sauce. Oyster sauce is most frequently used in marinades, glazes, and stir-fry sauces. Chicken, beef, veggies including broccoli, noodles, and rice dishes are all flavored with oyster sauce. It is a crucial ingredient in radish cakes and cashew chicken, among other dishes. Oyster sauce can be used to make homemade teriyaki sauce or hoisin sauce.

Oyster sauce: Is it healthy?

Oyster sauce is a salty sauce made from oysters that is frequently used in Asian cooking. It has few calories, little fat, and a good amount of calcium for strong bones. People following a low-sodium diet should be aware that the soy sauce component of the dish is where the sodium level is found.

What flavor does oyster sauce have?

You can use other condiments as a stand-in for oyster sauce if you don’t have any on hand or, conversely, if you don’t like shellfish in the dish you’re creating.

Oyster juice, salt, and sugar are the main ingredients used to make oyster sauce, a sweet and salty condiment. Additionally, it possesses umami, a savory, tart flavor.

It is frequently used in stir-fries, meat marinades, and dipping sauces in Asian cuisines like Chinese and Thai meals.

The flavor of oyster sauce is comparable to that of soy sauce and fish sauce. It has a thick, syrup-like viscosity and is a deep brown color. A suitable replacement should closely resemble these tastes and sensations.

When is too much oyster sauce?

The Consumer Council cautions that adding a dash of oyster sauce to your steamed veggies may cause your salt intake to exceed the daily maximum advised by the World Health Organization.

XO, chilli and pepper sauces, ketchup, and the chairman of the publicity and community relations committee, Michael Hui King-man, claimed Tuesday that oyster sauce had the highest sodium and sugar level among the 65 condiments examined under four categories.

The WHO recommends that an adult consume no more than 10 teaspoons (50 grams) of sugar per day and no more than one level teaspoon of salt.

According to the 15 sauce samples evaluated, two tablespoons of oyster sauce consumed with each meal would virtually surpass the recommended upper limit for sodium intake.

All of the oyster sauce samples examined had a wide range of sugar contents, but overall, sugar level was high, with the top sample having one fourth of sugar in every 100g.

The sodium concentration of 15 samples of tomato ketchup was not excessive, but the sugar amount was frequently high.

The sugar level of the 22 chili and pepper sauces tested ranged from zero to fifty percent of the sample weight.

The Indonesian Dua Belibis 50g per 100g brand of chilli sauce was the sample with the greatest concentration of sugar.

The sample with the highest salt content was a hot pepper sauce made by Lea and Perrins that was imported from South Africa. The suggested salt intake would be exceeded by 2.5 teaspoons per meal.

Results from the 13 samples revealed that XO sauce had comparatively low amounts of salt and sugar in the four categories.

According to Hui, many food aficionados would be at a heightened risk of surpassing the recommended intake amount during the Lunar New Year next month because Chinese people are used to cuisine with a strong flavor.

He continued by saying that people who consume large amounts of sodium and sugar run the danger of developing high blood pressure and cardiovascular disorders.

The commission also discovered that several businesses misled consumers with their ingredient labeling.

In order to prevent arguments brought on by a lack of familiarity with industry jargon, the council also urged eateries to improve communication with both their personnel and patrons.

The council received 721 complaints against restaurants last year, the majority of which dealt with the level of service and disagreements about pricing.

Is oyster sauce and hoisin sauce interchangeable?

Hoisin sauce is a rich, reddish-brown sauce with a sweet-salty flavor that can be used as an ingredient or dipping sauce, despite the fact that both sauces are utilized in Asian cuisine. Oyster sauce is most frequently used to give meals a salty, umami flavor with a faint oyster flavor. Hoisin sauce is less sweet than oyster sauce, which is saltier and fishier.

The consistency of both sauces will change based on the brand. The majority of hoisin sauces have a thicker consistency than oyster sauces.

Is it necessary to keep oyster sauce chilled?

You’re probably familiar with condiments like soy sauce or vinegar that don’t need to be refrigerated after being opened. Oyster sauce isn’t quite the same, but let’s not jump to conclusions just yet.

To begin with, you must keep the unopened oyster sauce in a cool, dark location (GD). It can be done using a pantry shelf or a kitchen cabinet.

The tough element now is whether oyster sauce needs to be chilled after opening. The best response I can offer is that you should probably.

According to Golden Dragon Sauces’ website, refrigeration of their products is suggested but not required (GD). Simply put, a cold environment helps a condiment retain its quality for longer.

Some manufacturers, such as the well-known Maekrua, slap a large label with the words “refrigerate after opening” on the bottle. It should be very obvious from that that you should keep the sauce in the refrigerator.

Overall, if you leave opened oyster sauce at room temperature for a few days or even weeks, it won’t go bad. However, since the quality will deteriorate much more quickly, chilling is the best option unless you want to consume the entire bottle quickly.

What is the shelf life of oyster sauce?

Horseradish has a shelf life of 12 months in the refrigerator and 3 to 4 months after opening.

9 to 12 months for hot sauce; after opening, 6 months in the pantry, though refrigeration will better maintain heat.

If kept in a pantry, maple syrup should be consumed within a year; refrigerated will extend life.

The shelf life of peanut butter is one year in the refrigerator and three to four months after opening (natural); six to nine months in the pantry, or twelve months in the refrigerator, two to three months in the pantry, or three to four months after opening (commercial, stabilised).

Vinegar: Although KSU advises 2 years in the pantry unopened and 1 year opened, vinegar can practically last indefinitely.

How long does it take to steam broccoli?

  • Over medium-high heat, add approximately an inch of water to a skillet or wok and bring it to a boil.
  • Salt the broccoli florets before placing them in a steamer basket.
  • Depending on the size of the florets, cook the broccoli for 8 to 10 minutes in a steamer basket over boiling water.
  • From the skillet, remove the steaming basket.