Oyster Sauce Chicken
This is a quick, easy, and delicious recipe that anyone can make. My kids love it.
This is a quick, easy, and delicious recipe that anyone can make. My kids love it.
- Carbohydrate 0.254835 g
- Cholesterol 0 mg
- Fat 0.077715 g
- Fiber 0.122400003433228 g
- Protein 0.054045 g
- Saturated Fat 0.01467 g
- Serving Size 1 1 Serving (2g)
- Sodium 0.135 mg
- Sugar 0.132434996566773 g
- Trans Fat 0.013005 g
- Calories 1 calories
Step-by-step
- Pour oyster sauce over the chicken and marinate for at least a 1/2 hour.
- Heat olive oil in skillet and brown garic, then pour in chicken.
- Cook on high for ten minutes stirring occasionally.
- Add red pepper flakes and cilantro.
- Serve over hot steamed rice and enjoy!
Swapping chicken breasts for boneless, thigh meat yields a juicier final dish because thighs contain higher fat content and tolerate high heat cooking without drying out. Professional kitchens rely on this specific protein adjustment when shifting from steaming or gentle poaching to pan-searing. Cut the meat into uniform one-inch pieces to ensure even heat penetration during the ten-minute cook time.
Scaling the Yield
Adapting this recipe for larger groups requires attention to surface area rather than simple linear multiplication. Doubling the ingredients means cooking the chicken in two separate batches within a wide twelve-inch skillet. Overcrowding the pan releases moisture rapidly, causing the meat to steam instead of browning in the olive oil. Maintain high heat and allow the garlic to sizzle for exactly thirty seconds before adding the protein, watching for golden edges rather than dark brown char.Serving and Pairing
Serve the finished poultry over hot steamed jasmine rice to absorb the concentrated sauce. Short-grain starches provide the ideal textural contrast against the savory, umami-rich coating. Plate immediately while the red pepper flakes and fresh cilantro retain their distinct aromatic profiles.
