Easy Oyster Sauce Chicken
Chicken thighs are cooked in the frying pan with a savory sauce in this easy recipe that is perfect for weeknight dinners.
- Serves: 4 persons
- 4chicken thighs
- ¼teaspoon salt
- ¼teaspoon black pepper (or to taste)
- ½yellow onion (about 1/4 cup chopped)
- 2cloves garlic
- 1 ½bell pepper (red)
- ½cup chicken broth
- 2tablespoons oyster sauce
- 1tablespoon soy sauce (dark or tamari)
- 1tablespoon rice wine (Chinese; or dry white wine, dry sherry)
- 1teaspoon brown sugar
- 2teaspoons vegetable oil (or pure olive oil)
Step 1Gather the ingredients.
Step 2Pat the chicken thighs dry. Cut each thigh in half crosswise, cutting completely through the bones. Rub the salt and pepper over the thighs.
Step 3Peel 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.
Step 4In 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.
Step 5In 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.
Step 6Add 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.
Step 7Bring 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.
Step 8Serve hot over rice and enjoy!