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Chicken with Oysters & Straw Mushrooms in Spicy Szechwan Sauce

Prep Time 20 mins
Cook Time 12 mins
Total Time 32 mins
Servings 4 people


  • Preparation for sauce: Heat the sesame oil in a heavy medium saucepan over medium heat. Add the garlic, celery, chilies, and ginger and saute 2 min. Mix in the tomatoes, stock, vinegar, wine, soy sauce, and sugar. Simmer 5 min. Combine cornstarch and water. Stir to dissolve. Add to sauce in the saucepan and bring to a boil, whisking occasionally. Let stand at room temp.
    Preparation for Meat: Heat sesame oil in heavy large skillet over high heat. Season chicken with salt and pepper. Add to skillet. Saute until cooked through – about 5 min. Divide chicken onto 4 plates. Add oysters and mushrooms to the same skillet. Saute 2 min. Spoon the oysters and mushrooms around the chicken. Add sauce to the same skillet and bring to a boil. Spoon the sauce over the chicken, oysters, and mushrooms. Sprinkle with cilantro and green onion.
    Serve with steamed rice.



3 tablespoons oriental sesame oil
2 tablespoons garlic minced
2 tablespoons celery finely chopped
2 tablespoons red jalepeno or serrano pepper finely chopped
2 tablespoons fresh ginger peeled, minced
1 cup tomatoes diced
1 1/2 cups chicken stock
2 tablespoons red wine vinegar
2 tablespoons dry white wine
2 tablespoons light soy sauce
2 tablespoons sugar
1 tablespoon cornstach
2 tablespoons water
2 tablespoons oriental sesame oil
4 boneless chicken breast halves cut diagonally into strips
12 fresh oysters shucked
2 cups straw mushrooms or oyster mushrooms
12 fresh cilantro sprigs
3 green onions julienned