Chicken and Asparagus in Oyster Cream Sauce
Chicken and Asparagus in Oyster Cream Sauce

Hey everyone, it is me, Dave, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, chicken and asparagus in oyster cream sauce. One of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Chicken and Asparagus in Oyster Cream Sauce is one of the most well liked of current trending meals in the world. It’s enjoyed by millions daily. It is simple, it’s fast, it tastes yummy. Chicken and Asparagus in Oyster Cream Sauce is something that I have loved my whole life. They’re fine and they look wonderful.

The sauce is the secret so it definitely deserves its own little section. This stir fry sauce is made out of soy sauce, oyster (flavored) sauce, sesame oil, rice wine, corn starch, sugar, and a little bit of water. Just mix it all up in a bowl.

To get started with this recipe, we must first prepare a few components. You can cook chicken and asparagus in oyster cream sauce using 8 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Chicken and Asparagus in Oyster Cream Sauce:
  1. Take 1 Chicken (thigh or breast meat)
  2. Get 8 Asparagus
  3. Prepare 1 bunch Shimeji mushrooms
  4. Take 1 clove Garlic
  5. Take 1 tbsp Sake
  6. Take 2 tbsp Oyster sauce
  7. Make ready 4 tbsp Cream
  8. Make ready 1 sufficient amount to fry Vegetable oil

This is easy and delicious, just like the recipe says! I used cream of mushroom soup as I didn't have cream of chicken on hand. Both the chicken and asparagus were cooked perfectly. **For extra creamy sauce: Reducing the sauce down further (simmering longer until thickened) before adding asparagus and returning chicken to the pan will result in a thicker, creamier sauce. Creamy Chicken and Asparagus Bake is an easy and very tasty casserole dinner!

Steps to make Chicken and Asparagus in Oyster Cream Sauce:
  1. Remove any sinews or excess fat from the chicken and cut into bite sizes.
  2. Discard the end of each woody stalk of the asparagus and cut into 4~5 cm lengths. Blanch the asparagus until it retains some firmness, and drain well.
  3. Do the same with the ends of shimeji mushrooms and shred into small clumps. Mince the garlic.
  4. Heat vegetable oil in a frying pan and fry the garlic over medium heat. When it is aromatic, add the chicken.
  5. Fry over medium heat and turn over the chicken. After browning both sides of the chicken, pour in the sake. Cover and simmer over low heat for 2-3 minutes.
  6. Add the asparagus and shimeji mushrooms. Increase the heat to medium and fry for about 1-2 minutes.
  7. Pour in the oyster sauce and cream. Stir and mix. Turn off the heat.
  8. Transfer to a serving dish.

With tender chicken and asparagus in a cheesy dijon and lemon cream sauce - you are gonna love. This chicken and asparagus casserole recipe is low carb, keto-friendly, gluten-free, and sugar-free. Top chicken-asparagus-cream-sauce recipes just for you Explore more recipes. Ratatouille with Sausage and Tomato Cream Sauce KitchenAid. Remove chicken from pan; keep warm.

So that is going to wrap it up for this exceptional food chicken and asparagus in oyster cream sauce recipe. Thanks so much for your time. I am sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!