Best Oyster Sauce Chicken Recipes

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OYSTER SAUCE CHICKEN



Oyster Sauce Chicken image

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

8 chicken thighs
salt and pepper to taste
1 (10 fluid ounce) bottle oyster sauce
2 teaspoons minced garlic
¾ cup white sugar
¼ cup water

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 WITH BOK CHOY



Oyster Sauce Chicken with Bok Choy image

Provided by Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 15

6 boneless and skinless chicken thighs, cut into 2-inch cubes
Pinch salt
Freshly ground white pepper
1 tablespoon cornstarch
1/2 cup vegetable stock
1 tablespoon cornstarch
1 tablespoon oyster sauce
1 tablespoon light soy sauce
1 heaping teaspoon Guilin chili sauce
1 tablespoon peanut oil
1-inch piece fresh ginger, peeled and thinly sliced into coins
1 tablespoon Shaohsing rice wine
4 fresh shiitake mushrooms, sliced
4 baby bok choy, white parts cut into 1-inch pieces leaving green parts whole
2 large scallions, thinly sliced

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.

CLAY-POT CHICKEN IN OYSTER SAUCE



Clay-Pot Chicken in Oyster Sauce image

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

2 tablespoons soy sauce
2 tablespoons rice wine or 2 tablespoons sake
1 teaspoon sesame oil
4 whole scallions, ends trimmed, cut into 1 inch lengths
2 inches chunk fresh ginger, peeled, then cut into 6 slices
3 1/2-4 lbs chicken pieces, rinsed and drained
10 dried Chinese black mushrooms, soaked in hot water for 20 minutes until soft, stems removed, caps cut into thirds
1 1/2 cups chicken broth
3 tablespoons oyster sauce
3 tablespoons rice wine or 3 tablespoons sake
1 1/2 teaspoons sugar
1 teaspoon cornstarch, about, dissolved in
1 tablespoon water

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.

CHICKEN WINGS IN OYSTER SAUCE



Chicken Wings in Oyster Sauce image

Recipe from "the travelin' gourmet" (I was unsure about the total cooking time or prep time because I have never made this before, so I approximated.)

Provided by Dessertyummy

Categories     Lunch/Snacks

Time 40m

Yield 4 serving(s)

Number Of Ingredients 8

1 dozen chicken wings
3 slices fresh gingerroot
vegetable oil
4 tablespoons oyster sauce
1 tablespoon dry sherry
1/2 teaspoon sugar
2 1/2 tablespoons soy sauce
1 cup water

Steps:

  • Cut each wing into two pieces by separating at the joint; discard the tips.
  • Heat the ginger slices in the oil in a wok; add a third of the wings at a time and brown.
  • When the wings are browned, drain the oil and remove the ginger slices from the wok.
  • Add the oyster sauce, sherry, sugar soy sauce, and water.
  • Place the browned wings in the wok and simmer, covered, for 10 to 12 minutes.
  • Cook another 12 to 15 minutes with the lid off, basting frequently with the sauce.
  • When the wings are tender and nicely glazed, they are ready to be eaten.

Nutrition Facts : Calories 361.2, Fat 23.5, SaturatedFat 6.6, Cholesterol 113.2, Sodium 1230, Carbohydrate 3.9, Fiber 0.2, Sugar 0.9, Protein 28.4

CHICKEN WINGS WITH OYSTER SAUCE



Chicken Wings With Oyster Sauce image

Make and share this Chicken Wings With Oyster Sauce recipe from Food.com.

Provided by Recipe Junkie

Categories     Chicken

Time 25m

Yield 6 serving(s)

Number Of Ingredients 12

12 chicken wings (about 2.5 lbs)
1 tablespoon soy sauce
oil (for frying)
1 green onion, cut into six pieces
6 slices gingerroot
2 tablespoons oyster sauce
1/4 teaspoon salt
1 teaspoon sugar
1 dash black pepper
1 cup water
1/2 tablespoon cornstarch
1 tablespoon water

Steps:

  • Clean the chicken wings.
  • Pat them dry.
  • Add 1 T soy sauce and mix them together.
  • Heat wok then add oil.
  • Deep fry wings until golden brown.
  • Remove.
  • Remove the oil from the wok.
  • Reheat the wok then add 2 T oil.
  • Stir fry the onions and ginger root until fragrant.
  • Add chicken wings, oyster sauce, salt, sugar, pepper and water.
  • Cover and cook for about 5 minutes, or until liquid is reduced to a half cup.
  • Thicken with cornstarch and water.
  • Stir.
  • Note from recipe:.
  • Precooked vegetables may line the bottom of the serving plate before placing the chicken wings on platter.

Nutrition Facts : Calories 231.4, Fat 15.7, SaturatedFat 4.4, Cholesterol 75.5, Sodium 502.1, Carbohydrate 3, Fiber 0.3, Sugar 0.8, Protein 18.5

EASY OYSTER SAUCE CHICKEN



Easy Oyster Sauce Chicken image

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

8 chicken thighs
onion powder
1 (10 ounce) bottle oyster sauce
2 garlic cloves, minced
1/2-3/4 cup white sugar (or more to taste)
1/4 cup water

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

THAI CHICKEN WITH BROCCOLI AND OYSTER SAUCE



Thai Chicken With Broccoli and Oyster Sauce image

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

2 tablespoons oyster sauce
2 tablespoons fish sauce
1 teaspoon sugar
1/2 teaspoon fresh ground pepper
1/3 cup chicken stock
8 ounces boneless skinless chicken breasts, cut into 1 1/2 inch pieces (can use thighs)
2 tablespoons vegetable oil
1 tablespoon chopped garlic
1 cup small broccoli floret

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

CHICKEN WINGS IN SPICY OYSTER SAUCE



Chicken Wings in Spicy Oyster Sauce image

Another great wing recipe. Sweet with some heat and delicious. I like to serve these with sweet soy sauce, sweet chili sauce and blue cheese dressing for a variety of dipping sauces. Yum

Provided by barbara lentz @blentz8

Categories     Chicken

Number Of Ingredients 9

6 - whole chicken wings
3 slice(s) fresh ginger peeled
4 - whole cloves of garlic
- vegetable oil
1 tablespoon(s) dry sherry
4 tablespoon(s) oyster sauce
2 tablespoon(s) sweet red chili sauce
3 tablespoon(s) sweet soy sauce or regular soy sauce and 1 tsp. sugar
1 cup(s) water

Steps:

  • Cut each wing into two pieces separating at the joint. Discard the tips. Drizzle with olive oil and sprinkle with salt.
  • Add some oil to skillet or wok. Throw in the ginger slices and garlic cloves. Brown the chicken wings until golden in color. Remove the chicken wings to a plate. Discard the ginger and garlic. Deglaze the pan with the sherry scrapping up bits.
  • Place the chicken back in the pan and add remaining ingredients. Cook basting with sauce until chicken is done about 10 to 15 minutes. Taste and adjust for heat and seasoning. Sauce will thicken while cooking
  • Serve with favorite dipping sauce

CHICKEN, BROCCOLI & WATER CHESTNUT W/ OYSTER SAUCE



Chicken, Broccoli & Water Chestnut W/ Oyster Sauce image

Make and share this Chicken, Broccoli & Water Chestnut W/ Oyster Sauce recipe from Food.com.

Provided by CJAY8248

Categories     Chicken Breast

Time 40m

Yield 1 chicken breast, 6 serving(s)

Number Of Ingredients 13

1 chicken breast, skinless and boneless
1 tablespoon cornstarch
2 teaspoons dry sherry
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 lb broccoli
3 tablespoons oil
1 garlic clove, minced
1 slice ginger, minced
1/4 cup water chestnut
2 tablespoons oyster sauce
1/4 cup chicken broth
1 teaspoon sugar

Steps:

  • Cut chicken breast crosswise into thin slices about 1/4" thick. In a bowl, toss chicken with cornstarch, sherry, salt and pepper to coat evenly. Let stand 10-15 minutes. Meanwhile, cut broccoli florets from stems. Peel and cut stems into 2" pieces about 1/2" thick. In a large saucepan of boiling, salted water, cook broccoli stems and florets until broccoli is a bright green and crisp-tender, about 3 minutes. Drain and rinse under cold running water; drain well. In a wok, heat oil over high heat until just smoking. Add garlic and ginger and stir fry until aromatic, about 30 seconds. Add chicken and stir fry until chicken becomes white and opaque, 3-5 minutes. Add water chestnuts, broccoli, soy sauce, oyster sauce, chicken broth, and sugar. Stir fry until vegetables are tender and heated through, about 3 minutes. Serve.

Nutrition Facts : Calories 140, Fat 9.3, SaturatedFat 1.7, Cholesterol 15.5, Sodium 418.7, Carbohydrate 6.8, Fiber 1.2, Sugar 1.7, Protein 6.5

OYSTER SAUCE CHICKEN



Oyster Sauce Chicken image

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

10 mushrooms, soaked in water
20 garlic, sliced thin
10 slices of young gingerroot
8 chicken thighs, cut into pieces without skin and bones
2 chicken breasts, cut into pieces
1 tablespoon oyster sauce
1 tablespoon black soya sauce
1 tablespoon sesame oil
1 dash white pepper
1 tablespoon cornflour
2 1/2 tablespoons oyster sauce
1 tablespoon black soya sauce
1 tablespoon sesame oil
1 tablespoon ketjap manis
1 dash pepper
8 ounces water

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 WITH CHICKEN THIGHS RECIPE



Oyster Sauce with Chicken Thighs Recipe image

Provided by craftsks1

Number Of Ingredients 7

Original recipe makes 4 to 6 servingsChange Servings
8 chicken thighs
salt and pepper to taste
1 (10 fluid ounce) bottle oyster sauce
2 teaspoons minced garlic
3/4 cup white sugar
1/4 cup water

Steps:

  • PREP 10 mins COOK 45 mins READY IN 55 mins Directions 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.

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