How to make Sliced Chicken With Baby Corn In Oyster Sauce -
Delicately flavoured this chicken dish cooked with baby corn and oyster sauce is an absolute delight.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Boneless chicken (हड्डी रहित चिकन), Babycorns (बेबी कॉर्न)
Cuisine : Thai
Course : Main Course Chicken
For more recipes related to Sliced Chicken With Baby Corn In Oyster Sauce checkout Chicken Tetrazini, Chicken Manchurian, Lemon Chicken, Chicken In Paprika And Pepper Sauce . You can also find more Main Course Chicken recipes like Butter Chicken Chicken In Quick Brown Sauce Murgh Ki Tahiri Crackling Spinach Chicken
Sliced Chicken With Baby Corn In Oyster Sauce Recipe Card
Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.
Prep Time : 11-15 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Sliced Chicken With Baby Corn In Oyster Sauce Recipe
Boneless chicken thinly sliced 250 grams
Babycorns sliced diagonally 10-12
Oyster sauce 3 tablespoons
Cornflour/ corn starch 2 tablespoons
Chicken stock 1 cup + 3 tablespoons
Oil 2 tablespoons
Garlic cloves sliced 2 large
Onion quartered and layers separated 1 medium
Dark soy sauce 1 tablespoon
Salt to taste
Crushed black peppercorns 1/2 teaspoon
Spring onion greens sliced diagonally 2 stalks
Basil leaves 3-4 fresh + 1 sprig for garnish
Red capsicum Thin strips for garnishing
Method
Step 1
Mix cornflour with three tablespoons chicken stock to make a slurry and set aside.
Step 2
Heat oil in a non-stick wok, add garlic and onion and sauté till they become light golden.
Step 3
Add chicken and stir-fry for a few minutes. Add baby corns and toss for a minute.
Step 4
Add oyster sauce, soy sauce, remaining chicken stock, salt and crushed black peppercorns and bring to a boil.
Step 5
Add cornflour slurry and cook, stirring continuously, till the sauce thickens.
Step 6
Add spring onion greens and basil leaves and mix. Remove from heat and transfer into a serving bowl.
Step 7
Garnish with red capsicum strips and basil sprig and serve hot with steamed rice.
Nutrition Info
Calories : 1022 Kcal
Carbohydrates : 78.2 gm
Protein : 78 gm
Fat : 44.2 gm
Other : Zinc- 1.9mg
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
