Chinese chicken and mushrooms in oyster sauce (Slimming World friendly)
I love Chinese takeaways but they can be really high in syns, This recipe means you can have all the flavour with hardly any syns.
You can find all the ingredients in any supermarket usually with all the stir fry sauces, they aren't expensive and don't worry oyster sauce doesn't taste fishy it just gives a lovely savoury flavour to the sauce. I use frozen ginger and garlic paste which is syn free or you could some paste from a jar but check as some have syns but served between four people it wouldn't be much.
I served this with loads of stir fry vegetables for lots of speed as well as some noodles. I used chicken thighs for this as I prefer the flavour but feel free to use chicken breast if you'd rather.
Chinese chicken and mushrooms in oyster sauce
500g chicken thighs (skinless, boneless and cut into bite sized pieces)
1 large onion (sliced)
250g sliced mushrooms
2 cloves garlic (crushed)
thumb sized piece of fresh ginger (peeled and grated)
50ml oyster sauce
150ml light soy sauce
100ml water
1 tbsp cornflour
low calorie spray oil
Spray a wok or large deep frying pan lightly with the spray oil and add the onions and the ginger and garlic paste, Stir fry over a medium heat until the onion starts to soften then add the chicken and turn the heat up a little and stir fry for another 5-10 minutes until the chicken has started to brown.
Add the mushrooms, keep stir frying and meanwhile take a jug and add the oyster sauce, soy sauce and water and mix well.
Pour the oyster sauce mixture over the chicken mixture and keep stir frying over a medium heat for a couple of minutes.
Put the cornflour in a small dish and add 2 tbsp cold water and mix till smooth then add to the wok and keep stir frying for a few more minutes till the sauce has thickened.
Serves 4 and is less than 1 syn each.
You can find all the ingredients in any supermarket usually with all the stir fry sauces, they aren't expensive and don't worry oyster sauce doesn't taste fishy it just gives a lovely savoury flavour to the sauce. I use frozen ginger and garlic paste which is syn free or you could some paste from a jar but check as some have syns but served between four people it wouldn't be much.
I served this with loads of stir fry vegetables for lots of speed as well as some noodles. I used chicken thighs for this as I prefer the flavour but feel free to use chicken breast if you'd rather.
Chinese chicken and mushrooms in oyster sauce
500g chicken thighs (skinless, boneless and cut into bite sized pieces)
1 large onion (sliced)
250g sliced mushrooms
2 cloves garlic (crushed)
thumb sized piece of fresh ginger (peeled and grated)
50ml oyster sauce
150ml light soy sauce
100ml water
1 tbsp cornflour
low calorie spray oil
Spray a wok or large deep frying pan lightly with the spray oil and add the onions and the ginger and garlic paste, Stir fry over a medium heat until the onion starts to soften then add the chicken and turn the heat up a little and stir fry for another 5-10 minutes until the chicken has started to brown.
Add the mushrooms, keep stir frying and meanwhile take a jug and add the oyster sauce, soy sauce and water and mix well.
Pour the oyster sauce mixture over the chicken mixture and keep stir frying over a medium heat for a couple of minutes.
Put the cornflour in a small dish and add 2 tbsp cold water and mix till smooth then add to the wok and keep stir frying for a few more minutes till the sauce has thickened.
Serves 4 and is less than 1 syn each.
