OYSTER SAUCE CHICKEN
Chicken thighs baked with a sweet, garlicky oyster sauce mixture. The easiest recipe to fix when expecting unexpected company! They'll love you forever! Best served over sticky white rice, if desired. Enjoy!
Provided by TAGOILELAGI
Categories World Cuisine Recipes Asian
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.
Nutrition Facts : Calories 579.6 calories, Carbohydrate 45.6 g, Cholesterol 157.9 mg, Fat 28.9 g, Fiber 0.2 g, Protein 33.5 g, SaturatedFat 8.2 g, Sodium 2056.7 mg, Sugar 37.5 g
OYSTER SAUCE CHICKEN
Make and share this Oyster Sauce Chicken recipe from Food.com.
Provided by KaffirLime
Categories Chinese
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.
Nutrition Facts : Calories 708.6, Fat 29.3, SaturatedFat 7.5, Cholesterol 136.2, Sodium 785, Carbohydrate 70.2, Fiber 4.8, Sugar 2.8, Protein 46.3
OYSTER SAUCE CHICKEN
Make and share this Oyster Sauce Chicken recipe from Food.com.
Provided by Sassy in da South
Categories Chicken
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a small bowl, combine the oyster sauce, soy sauces, and sugar.
- Place the chicken pieces in a large bowl and combine with the marinade.
- Let the chicken stand for 10 - 15 minutes if desired.
- Heat the oil on medium-high heat in a skillet or preheated wok.
- Brown the ginger in the oil (this takes about 2 minutes).
- Turn the heat down to medium.
- Add the chicken (remove the chicken from the bowl with a slotted spoon, discarding any excess marinade).
- Cook the chicken on medium heat for 10 minutes, turning over halfway between cooking.
- Turn the heat down to medium low.
- Cook the chicken for 6 to 8 more minutes, turning occasionally, until it is cooked through.
- Serve hot.
Nutrition Facts : Calories 593.4, Fat 41.8, SaturatedFat 10.9, Cholesterol 160.4, Sodium 2789.6, Carbohydrate 12.2, Fiber 0.4, Sugar 7, Protein 40.4
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!
Nutrition Facts : Calories 610 kcal, Carbohydrate 52 g, Cholesterol 209 mg, Fiber 2 g, Protein 44 g, SaturatedFat 7 g, Sodium 1031 mg, Sugar 3 g, Fat 25 g, ServingSize Serves 4, UnsaturatedFat 0 g
CHICKEN-FRIED OYSTER SANDWICH
Provided by Food Network
Categories main-dish
Time 8h25m
Yield 4 sandwiches
Number Of Ingredients 12
Steps:
- For the tartar sauce: Combine the mayonnaise, gherkins, capers, lemon zest and lemon juice and mix well. Refrigerate until needed. The sauce is best when made the day before use.
- For the fried oyster sandwich: Combine the buttermilk and chili sauce and mix well. Soak the shucked oysters in the mixture and refrigerate, overnight if you can.
- Preheat the vegetable oil to 350 degrees F. Pour the flour out onto a plate. Gently remove the oysters one by one from the buttermilk, being careful not to tear them, and lay them quickly in the flour. The excess buttermilk will help for the delicious crunchy bits so don't worry about making a mess. Cover the oysters completely with flour, using clean hands, and gently press them down to make sure they are completely coated. Remove from the flour, shaking off the excess, and place them in the fryer. Cook until nicely browned, just past golden (think of your favorite fried chicken).
- While the oysters are cooking, toast the insides of the buns and set aside. Transfer the oysters to a paper towel-lined plate to drain, and season with the salt.
- Spread the tartar sauce on both sides of the buns. Place the oysters on the bottom half then top with the shredded romaine. Close them up, roll up your sleeves, crack your favorite brew and dig in!
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.
THAI CHICKEN WITH BROCCOLI AND OYSTER SAUCE
Make and share this Thai Chicken With Broccoli and Oyster Sauce recipe from Food.com.
Provided by ratherbeswimmin
Categories Chicken
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a small bowl, combine oyster sauce, fish sauce, sugar, pepper and chicken stock; stir well.
- Heat a wok or a large deep skillet over high heat.
- Add oil and swirl to coat pan.
- Add garlic and toss well, until fragrant, about 15 seconds.
- Add chicken and spread into a single layer.
- Cook, undisturbed, until edges turn white, about 1 minute.
- Toss well and cook for 30 seconds more.
- Add broccoli florets and toss well.
- Cook, tossing once, until bright green, for 1 minute.
- Add oyster sauce mixture and toss well.
- Cook, undisturbed, until chicken is cooked through and broccoli is tender-crisp.
- Serve hot or warm--can serve over hot cooked rice.
Nutrition Facts : Calories 152.6, Fat 8.6, SaturatedFat 1.3, Cholesterol 36.9, Sodium 1052.1, Carbohydrate 4.9, Fiber 0.1, Sugar 1.7, Protein 13.8
EASY OYSTER SAUCE CHICKEN
Do not season the chicken with any regular salt or onion salt as the oyster sauce already has plenty of sodium in it, you may need to add in more sugar to suit your taste, start with 1/2 cup and add in more, if you like spicy then add in some cayenne pepper, serve with cooked rice --- this is very good!
Provided by Kittencalrecipezazz
Categories Chicken Thigh & Leg
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.
Nutrition Facts : Calories 659.6, Fat 29.5, SaturatedFat 8.4, Cholesterol 157.9, Sodium 8928.1, Carbohydrate 60.6, Fiber 1, Sugar 25, Protein 36.9
CLAY-POT CHICKEN IN OYSTER SAUCE
This dish is terrific on a cold winter night. I got the recipe from "A Spoonful of Ginger" by Nina Simonds. Also, I like the way the chicken is browned in step 2 and use that method whenever I have a recipe that calls for browning chicken. Prep time includes marinating time.
Provided by Hey Jude
Categories Chicken
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Mix the marinade ingredients in a large bowl, add the chicken pieces and turn to coat them with the marinade.
- Cover with plastic wrap and let the chicken marinate for 30 minute or longer in the refrigerator.
- Preheat oven to 475° Arrange the chicken pieces, with the marinade and the drained black mushrooms, on cookie sheets lined with aluminum foil.
- Roast for 15 minutes, turning once, until the skin is golden. Remove.
- Transfer the browned chicken and mushrooms to a clay pot, dutch oven, or a casserole with a lid. Add the braising sauce and heat until the liquid is boiling.
- Reduce the heat to medium, partially cover, and cook for 45 minutes, until the meat is very tender.
- Skim any fat from the surface.
- The sauce should be slightly thick. If it hasn't thickened sufficiently, heat until boiling, add a little cornstarch dissolved in water, and cook, stirring, until the sauce has a smooth coating consistency.
- Scoop the chicken and sauce onto a serving platter or serve from the pot.
- Steamed rice and a vegetable go good with this dish.
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