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Recipe: Oyster Chicken with Mange Tout

Oyster sauce should be used sparingly in Chinese cooking. Used in moderation it adds wonderful flavour but too much can be over powering. This recipe uses breast meat but feel free to substitute thighs or a mixture of both.


2 chicken breast fillets
100g mange tout
1 carrot (fine thin slices)
1 tsp minced garlic paste
1 tsp minced ginger
2 tbsp Wing Yip Oyster Sauce
2 tbsp peanut or vegetable oil

2 tsp Wing Yip Light Soy sauce
1/2 tsp Wing Yip Pure Sesame Oil
1 tsp Cornflour

Cooking Method

Serves 2

Cut chicken into bite size pieces and mix with seasoning.

Clean mange tout and cut carrots into half and then into thin diagonal slices.

Heat oil in a wok and fry minced garlic and ginger. Do not allow to burn. Add chicken and turn up heat to seal and cook chicken well.

When chicken is cooked, add mange tout, carrot slices and the oyster sauce. Cook for 2 minutes and serve immediately.