Recipe: Chicken and Broccoli in Oyster Sauce, Cantonese stir fried Noodles

Anything in Oyster sauce is one of those daunting sounding dishes saved for the Friday night takeaway order, but, it needn’t be complicated. With just a few ingredients and very little time you’ll be making your favorite Chinese staple at home in no time. You can enjoy this with these spicy Cantonese noodles (chow mein) or try it with egg fried rice if you prefer.

(serves 4)


For the chicken in Oyster sauce;
6 large skinless and boneless chicken thighs
12 large tenderstem broccoli florets
300ml chicken stock (hot)
3 Tbsp Oyster sauce
1 Tbsp dark soy sauce
1 Tbsp light soy sauce
1 Tbsp sesame oil
1 Tbsp shaoxing rice wine
1 Tbsp cornflour
Salt and white pepper
Groundnut oil for stir frying

For the noodles;
2 nests of egg noodles (cooked, cooled in iced water and drained)
2 rashers of streaky smoked bacon, cut into lardons
1 red chilli, thinly sliced
1/2 a red onion, thinly sliced
A large handful of beansprouts
1 garlic clove, finely sliced
1Tbsp light soy sauce
1 Tbsp dark soy sauce
1/2 Tsp sesame oil
1/4 Tsp sugar
1/2 Tsp rice wine
Salt and white pepper


Begin with marinading the chicken. Cut the Thighs into medium sized diced pieces. In a bowl mix the soy sauces, sesame oil, rice wine and cornflour together with a small whisk. Season the chicken lightly with salt and white pepper, add to the marinade, cover all the pieces and set aside until needed.

Prepare the noodles and set aside to drain. For the noodles, mix the soy sauces,  sesame oil, sugar, rice wine and a pinch of salt and white pepper together in a small bowl.

When you are ready to cook. Heat a wok over a high heat and add a tbsp of groundnut oil. Lift the chicken pieces from their marinade (retain the reserved marinade) and into the wok and allow them to sizzle and caramelise, stirring occasionally, until golden and sticky, about 5-6 minutes. Add the broccoli and continue to stir fry for 2-3 minutes until slightly softened. At this point add the hot chicken stock to the wok, the reserved marinade and the oyster sauce. Simmer for a further 5-6 minutes until the chicken is cooked and the sauce is slightly thickened and glossy.

Transfer to a warm serving bowl and keep warm while you finish the noodles.

Clean the wok with kitchen paper, place over a high heat and add the bacon and a splash of groundnut oil to help it on it’s way. Fry quickly over a high heat until crisp and golden, add the onion, garlic and chilli for a further 1-2 minutes then add the drained noodles. Dry fry the noodles for 1-2 minutes until slightly charred then add the sauce around the outside of the noodles, allow it to bubble and caramelsie then toss well a few times to combine. Stir through the beansprouts and serve immediately with the chicken in Oyster sauce.




2 Comments Add yours

  1. Great blog! All your recipes look so delicious! 🙂


    1. Dale Williams says:

      Thanks 🙂


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