Chicken and Asparagus in Oyster Cream Sauce

Chicken and Asparagus in Oyster Cream Sauce

An umami-rich stir-fry.

Ingredients: 2 to 4 servings

Chicken (thigh or breast meat)
Shimeji mushrooms
1 bunch
1 clove
1 tablespoon
Oyster sauce
2 tablespoons
4 tablespoons
Vegetable oil
Sufficient amount to fry


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.

Story Behind this Recipe

My husband's family sent us a bunch of fresh asparagus. I wanted to make a delicious but easy dish with this seasonal vegetable, so I made this.