Veggie Chicken Slices


This one you need soy slices. I get mine from Moe’s here in MKE. Tasty recipe, but you need this rare ingredient. 



Soy chicken slices (1/2 the package we bought)

3 tablespoons Mushroom, oyster sauce

2 tsp chili garlic sauce (optional)

1/2 tsp white sugar (really, I already halved it lol)

2 cloves garlic, grated or minced

Thumb piece of ginger, grated or minced

1/3 cup water

3 scallions, 2 cut into 1 inch pieces, one cut finely for garnish

2 tbsp butter

toasted sesame seeds (optional)

Neutral oil


1. Optional step: Lightly pan fry the chicken slices on both sides with some oil until lightly browned on both sides. This adds some texture and chew, but be careful because you can over brown them and then they can become tough.

2. Add 1 tbsp oil on medium heat. Once warm, add the garlic and ginger and allow to sizzle until just starting to brown 30-60 seconds. Quickly add the water to slow/stop the cooking. Bring the water to a simmer.

3. Add all the chicken slices (browned or not), as well as the mushroom oyster sauce, sugar, and chili garlic sauce if using. Allow the sauce to simmer down until reduced, about 5-10 minutes, stirring occasionally. 

4. Add the butter and long scallion pieces to the pan and stir to coat the onions. Cook 2 minutes until the scallions are just softened. 

5. Put the whole mixture into a serving bowl. Top with the garnish scallions and sesame seeds, and serve warm!

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