Ching He Huang’s Oyster Sauce Chicken with Celery and Peanuts recipe
International Emmy nominated TV chef & cookery author Ching-He Huang shows us how to make a traditional Chinese home made chicken recipe.
Image: Tamin Jones
This is a simple home-cooked dish, no explanations required – easy and delicious, it’s a winner! Serve with steamed jasmine rice.
Nutrition: kcal 402, carbs 14.2g, protein 30.2g, fat 25.6g
- 250g boneless chicken thighs, sliced into 1cm strips
- pinch of sea salt flakes
- pinch of ground white pepper
- 1 tablespoon cornflour
- 1 tablespoon rapeseed oil
- 2 garlic cloves, crushed and finely chopped
- 1 tablespoon Shaohsing rice wine or dry sherry
- 2 large celery sticks, sliced on the diagonal into 2.5cm pieces
- 1 tablespoon low-sodium light soy sauce
- 1 tablespoon oyster sauce
- pinch of dried chilli flakes
- a small handful of roasted peanuts
- 1 teaspoon toasted sesame oil
- Place the chicken in a large bowl, season with the sea salt and ground white pepper and dust with the cornflour. Mix well to coat, then set aside.
- Heat a wok over a high heat until smoking and add the rapeseed oil. Add the garlic and toss for a few seconds to release its aroma. Add the chicken and leave for 10 seconds to sear and brown, then flip the pieces over and stir-fry for 2 minutes.
- Add the Shaohsing rice wine or dry sherry, then the celery and cook for just under 1 minute until softened but still crisp. Season with the light soy sauce, oyster sauce and chilli flakes and mix well.
- Add the roasted peanuts and season with the toasted sesame oil. Stir well, then take off the heat and serve immediately.
Make sure you book tickets for This Morning Live where Ching He Huang will be cooking live from 19th – 20th May.
Recipes taken from Stir Crazy by Ching He Huang, published by Kyle Books.
Let us know if you’ve made this chicken recipe and what you think of it by tweeting us @goodhomesmag or posting a comment on our Facebook page.