Oyster Sauce Chicken Recipes

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.

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.

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.

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.

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.

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.

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.