Easy Oyster Sauce Chicken Food

OYSTER SAUCE CHICKEN

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.

EASY OYSTER SAUCE CHICKEN

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.

OYSTER SAUCE CHICKEN

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.

OYSTER SAUCE CHICKEN WITH BOK CHOY

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.

OYSTER SAUCE CHICKEN RECIPE

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!