Time 30m Number Of Ingredients 13 Steps:
In a large bowl mix together 2 tbsp of the olive oil, the oyster sauce, garlic and ginger paste, soy sauce, rice wine vinegar and salt and pepper. Take half of the mixture and pour into a smaller bowl. Add the water to the smaller bowl, mix and set aside. Add the chicken pieces to the larger bowl and toss the chicken around so that each piece is coated in the mixture. Let it sit and marinate for about 10 minutes. In a large skillet, heat the remaining 1 tbsp of olive oil. Add chicken pieces to it and cook until the chicken is cooked through and it starts to slowly brown. Remove chicken from skillet and set aside. Add onion to the same skillet and fry, add additional oil if needed to the skillet. Once the onion is translucent, add the peppers and snow peas and the remaining oyster sauce from the small bowl. Stir and cook for a couple minutes, the sauce will begin to thicken. Add the chicken to the skillet and toss everything together. Serve over rice and garnish with basil.
Time 55m Yield 4 Number Of Ingredients 6 Steps:
Preheat oven to 400 degrees F (200 degrees C). Place chicken thighs in a lightly greased 9x13 inch baking dish. Season with salt and pepper to taste and bake in the preheated oven for about 25 minutes. Meanwhile, in a medium bowl combine the oyster sauce, garlic, sugar and water. Mix together and taste the sauce; if it is not sweet enough, add sugar to taste. After chicken has baked for 25 minutes, pour sauce over it and bake for another 20 minutes, or until chicken is cooked through and juices run clear.
Time 40m Yield 6-8 serving(s) Number Of Ingredients 16 Steps:
Heat frying pan with 4 tbs of cooking oil. Once oil is hot enough, put garlic and ginger in pan and fry for 1/2 minute. Put chicken pieces in and fry for about 8 minutes. Put the sauce in and cook on slow fire for 20 minutes.
Time 30m Yield 4 Number Of Ingredients 12 Steps:
Gather the ingredients. Pat the chicken thighs dry. Cut each thigh in half crosswise, cutting completely through the bones. Rub the salt and pepper over the thighs. Peel and chop the onion. Peel and finely chop the garlic. Cut the red bell peppers in half, remove the seeds, and cut into 1-inch squares. In a small bowl, combine the chicken broth, oyster sauce , soy sauce, rice wine, and brown sugar. Mix until the sugar is dissolved and set the sauce aside. In a non-stick frying pan, heat the oil over medium heat. Add the chicken thighs and brown on both sides. Remove the chicken thighs from the pan and drain on paper towels. Do not clean out the pan. Add the onion and garlic into the pan, and cook until the onion is softened, about 5 minutes. Add the red pepper into the pan. Cook briefly, then add the sauce. Bring the sauce to a boil, then add the chicken thighs back into the pan. Reduce the heat, cover, and simmer the chicken until the juices in the thickest part of the thigh are clear when pierced with a fork (about 15 minutes). Stir the chicken occasionally while cooking. Serve hot over rice and enjoy!
Time 30m Yield 4 servings Number Of Ingredients 15 Steps:
For the chicken: In a large bowl, sprinkle the chicken with salt and pepper. Add the cornstarch and toss to coat. For the sauce: In another smaller bowl, combine the stock, cornstarch, oyster sauce, soy sauce and chili sauce. Mix well and set aside. For the stir-fry: Heat a wok over high heat and, when the wok starts to smoke, add the peanut oil. Add the ginger and stir-fry for a few seconds. Then add the chicken, let settle for 1 minute, and then stir-fry for 3 minutes more. As the chicken starts to turn opaque, add the rice wine and stir-fry for 30 seconds. Stir in the reserved sauce and bring to a boil. Add the mushrooms and bok choy stalks and cook for 1 minute. Then stir in the bok choy leaves and cook for another minute. Remove from the heat and stir in half the scallions. Transfer to a serving dish, garnish with the remaining scallions and serve immediately.
Time 30m Yield 4 serving(s) Number Of Ingredients 15 Steps:
Heat 1 teaspoon of peanut oil in a large frying pan over medium heat. Add the broccoli and mushrooms and cook for approximately 4 minutes or until vegetables are tender. Add the ginger and garlic to the pan and cook for 1 minute more. Remove the vegetables from the pan; place them on a plate and cover. Wipe the pan clean with a paper towel and turn the heat to high. Add the remaining tablespoon of oil. Season the chicken pieces with salt and pepper and add them to the pan in a single layer. Cook for 4 minutes on each side until browned and cooked through. Meanwhile, in a bowl whisk together the oyster sauce, chicken broth, sugar, sesame oil and soy sauce. In a small bowl mix the cornflour with a tablespoon of cold water. Add the vegetables back to the pan and cook for 2 more minutes or until the vegetables are warmed through. Pour the oyster sauce mixture over the chicken and vegetables; cook for 1 minute. Add the cornflour liquid and bring to a boil; cook for 1 more minute or until sauce has just started to thicken. Serve immediately, with rice or noodles.
More about “oyster sauce chicken recipes”
Time 55m Yield 4-6 serving(s) Number Of Ingredients 6 Steps:
Set oven to 400°F (oven rack set to lowest position). Lightly grease a 13 x 9-inch baking dish. Pat the chicken dry with paper towels. Season both sides of each piece of chicken with a small amount of onion powder, then pace the chicken into the baking dish facing skin side up. Bake uncovered for 25 minutes. Meanwhile in a bowl combine the oyster sauce with garlic, 1/2 cup sugar and water (taste the sauce and if it is not sweet enough for your taste then add in more sugar until you have achieved your desired sweetness taste). After the chicken has cooked for 25 minutes remove from oven and spoon off any fat that has accumulated in the bottom of the dish. Pour the oyster sauce over the chicken and turn the chicken to coat with the sauce (the chicken should remain skin-side facing up). Return the chicken to the oven and bake for another 20 minutes.
