Oyster sauce chicken is a popular dish in Chinese cuisine. It consists of chicken thighs that have been stir fried with oyster sauce. It is a quick and easy dish, and is often served with rice. The main ingredient in oyster sauce is oyster extract, which is a concentrated oyster extract. Oyster sauce is made by heating oyster extract and then adding sugar and water. The dish may also be prepared by replacing oyster sauce with oyster extract.

This is a dish you can make in 20 minutes for a healthy and delicious dinner. The oyster sauce is low in fat and packed with flavor. The chicken is very tender and cooked on top of the rice, creating a nice crust on the bottom. It is also a very quick and easy dish to create.

I am about to make a chicken wing recipe that may very well get me kicked out of my house. Not because it’s bad, but because my wife eats the same thing every night. She loves oyster sauce chicken, and I do too, but my wife has about a 15 pound weight loss goal. That’s kind of a big number, and I’m about to enter into a recipe that will have her eating over 2000 calories per night.

Oyster sauce chicken is an asian meal with a unique oyster taste and flavor. Oyster sauce is used in Chinese and Vietnamese cuisines, as well as in soups, stir fries, dipping sauces, and a variety of other foods. It’s prepared from oysters and has a sweet, distinct flavor. A vegetarian variant made from mushrooms is also available. This meal was created based on my own preferences. Chicken in oyster sauce differs from other meals in that it has no soy sauce; it has a distinct flavor that I like. With the same ingredients, you can cook prawns, fish, or beef; however, because fish and prawns cook quickly, you should add them last instead of marinating, and if it’s beef, thin slices or strips should be fried separately before being added to the sauce, or you can marinate and fry because it takes longer. I used boneless chicken that I chopped into medium-sized pieces; you may alternatively cut it into strips. I marinated the chicken before frying it in the wok/kadai.

Time to prepare: 15 minutes (does not include time to marinate)

Time to cook: 25 minutes

Indo-Chinese cuisine

2 to 3 people

Medium spiciness (sweet and tangy)

Ingredients

    • 250 to 300 gms chicken
    • 3 tbsp. oil
    • 2 garlic cloves (large, chopped)
    • 2 green chilies, sliced
    • 2 green chillies (sliced)
    • 1/2 capsicum (red)
    • 1/4 capsicum (green)
    • a half of an onion
    • 1/3 cup water
    • 1/3 cup coriander leaves (roughly chopped)

Marinade

  • 4 tbsp oyster sauce
  • 4 tbsp tomato ketchup
  • 1 tsp dark soy sauce
  • 1 teaspoon brown sugar or jaggery
  • 1 tsp ginger and garlic paste
  • 1 teaspoon chili powder
  • 2 tsp crushed chilli powder
  • a pinch of salt (to taste)

Method

  • Boneless chicken should be cut into tiny pieces or strips.
  • Take a bowl, mix together all of the marinade ingredients, then add the chicken pieces, stir well, and marinate for at least 3 to 4 hours in the fridge.
  • Garlic should be chopped finely, green chilies should be neatly sliced, and capsicum should be cut into squares or pieces.
  • Now heat the wok or kadai, add the oil, and when it is hot, rapidly toss in the chopped garlic.
  • Then mix in the marinated chicken and marinated sauce right away.
  • Cook the chicken over a medium heat, not a high heat, until it is well cooked; toss often to prevent the sauce from burning.
  • I used water to lighten the sauce and ensure that the chicken was well cooked.
  • Add the green chilies and stir thoroughly when the chicken is nearly done and the sauce has decreased.
  • Stir well until the sauce is evenly distributed throughout the chicken and resembles semi-gravy or semi-sauce that hasn’t fully dried.
  • When the chicken is well cooked in the sauce, add the capsicum, onion, spring onion, and coriander leaves towards the end.
  • Stir it for 2 to 3 minutes before simmering it for 5 minutes, until it begins to leave the oil.
  • As you can see in the photo, I did not dry roast the chicken and instead left some sauce on top.
  • When the sauce has reached your desired consistency, turn it off.
  • You may start roasting again after simmering, when it begins to leave oil, to achieve that chilli chicken style or dry fry type on medium heat, but capsicum must be added at the end so that it does not get mushy or soggy.
  • It goes well with any kind of fried rice or noodles.

Notes

  • You may adjust the amount of chilies to your preference.
  • If there is enough sauce to cook the chicken without adding water, do so.
  • Chillies may be added when garlic is introduced, and chopped ginger and garlic can be used instead of paste in the marinade.
  • I don’t always use soy sauce, spring onions, or coriander leaves, even if they’re delicious.
  • If you don’t have brown sugar or jaggery, you may simply use sugar.
  • You may use any color and amount of capsicum, as well as onion pieces.

 

Oyster sauce chicken is a dish that I cannot get enough of. It’s a dish that comes from my childhood (which also happens to be the time I gained weight), and every time I’m in Hong Kong I have to have it. It’s so simple, yet it’s the best dish in the world.. Read more about hawaiian oyster sauce chicken recipe and let us know what you think.

Frequently Asked Questions

What does chicken in oyster sauce taste like?

It tastes like chicken.

What can I use oyster sauce on?

Oyster sauce can be used on a variety of dishes, such as stir-fries, soups, and even in marinades. It is also commonly used as a condiment for fried rice or other Asian dishes.

How do I use oyster sauce?

Oyster sauce is a type of thick, dark brown sauce that is made from oysters and soy sauce. It is typically used as a condiment in Chinese cuisine.