OYSTER SAUCE CHICKEN
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
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
STIR-FRIED CHICKEN WITH BOK CHOY
In restaurants, stir-frying is done in extra-large woks over very high heat. To approximate the effect at home, don't crowd the meat in the pan, and make sure the wok and oil are nice and hot before you add the chicken.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 20m
Number Of Ingredients 11
Steps:
- In a small bowl, combine soy sauce, vinegar, brown sugar, and 3 tablespoons water. Slice chicken into thin strips. In a medium bowl, toss chicken with cornstarch until coated. In a large wok or skillet, heat oil, garlic, and ginger over medium-high until fragrant, about 1 minute. Add chicken in a single layer, pressing against pan to sear. Cook, stirring, until lightly browned and just cooked through, 6 to 8 minutes. Add bok choy and chile and cook, stirring, until bok choy slightly wilts, about 1 minute. Add soy sauce mixture and cook until sauce thickens slightly, 2 minutes. Serve over rice.
Nutrition Facts : Calories 226 g, Fat 10 g, Fiber 2 g, Protein 24 g, SaturatedFat 2 g
OYSTER SAUCE CHICKEN WITH BOK CHOY
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.
STIR-FRIED CHICKEN AND BOK CHOY
No need for a wok here. You can use a flat-bottomed skillet or sauté pan instead, the bigger the better. You want as much surface area as possible to get as hot as possible, so preheat the pan for at least five minutes before adding the oil. There should be a forbidding amount of smoke when the ingredients hit the pan (open the windows and turn on the fan before you start). That will give you the deepest sear. Stir-fries are infinitely variable, and you can change up this recipe by using beef or pork, and other green vegetables (asparagus, broccoli, mustard greens, cabbage, spinach or thinly sliced green beans) substitute nicely for the bok choy. Make a version of this dish once or twice and you'll have a reliable and delicious alternative to takeout.
Provided by Melissa Clark
Categories dinner, easy, lunch, quick, main course
Time 30m
Yield Serves 2 to 3
Number Of Ingredients 13
Steps:
- In a medium bowl, whisk together soy sauce, vinegar, sesame oil, and sugar. Pour half the mixture over the chicken, along with half the ginger and half the garlic. Let stand 20 minutes.
- Heat a large, 12-inch skillet over high heat until extremely hot, about 5 minutes. Add 1 tablespoon peanut oil and the chicken. Cook, stirring constantly, until meat is cooked through, about 3 minutes. Transfer to a plate.
- Add the remaining peanut oil to the skillet. Add the bok choy and cook 1 minute. Stir in the leeks and chili flakes; cook, tossing frequently until bok choy and leeks are tender, about 1 minute. Stir in the marinade and a pinch of salt. Move vegetable mixture to the border of the pan. Add remaining ginger and garlic to center of pan and cook, mashing lightly, until fragrant, about 30 seconds. Return chicken to skillet and combine with ginger, garlic, and vegetables. Serve immediately, over rice.
Nutrition Facts : @context http, Calories 488, UnsaturatedFat 30 grams, Carbohydrate 11 grams, Fat 40 grams, Fiber 2 grams, Protein 21 grams, SaturatedFat 7 grams, Sodium 731 milligrams, Sugar 4 grams, TransFat 0 grams
VELVETED CHICKEN STIR-FRY WITH SHIITAKE MUSHROOMS AND BOK CHOY
To up your stir-fry game, here's an old-school technique called "velveting." It's a process that makes your proteins super tender. It's that "slippery" mouthfeel that is synonymous with Chinese takeout. This is a great dish to celebrate the lunar new year, autumn festival or any occasion. You can apply this velveting method to any stir-fry.
Provided by Jet Tila
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 16
Steps:
- For the velveted chicken: Place the chicken in a medium bowl. Add the cornstarch, baking soda, oil, 2 teaspoons of water and a pinch of salt and stir into the chicken until well incorporated. Let marinate at room temperature while you do the knife work for the vegetables. Or cover the chicken and let marinate in the refrigerator for up to 3 days.
- For the stir-fry: When ready to cook, bring about 4 inches water to a boil in a 4- to 6-quart saucepan over high heat. Add the marinated chicken, stirring gently and constantly for about 2 minutes. The chicken will start out pink, turn opaque and white, then float to the top. Remove to a plate with a slotted spoon or spider and reserve until it's time to stir-fry. You can also hold the pre-cooked chicken for a few days in the refrigerator.
- Heat a large skillet or wok over high heat for about 30 seconds to 1 minute. Swirl in the oil then immediately stir in the garlic and ginger. Cook, stirring constantly, about 30 seconds. Stir in the mushrooms. The mushrooms will sear then start to release their moisture. Cook, stirring every 20 seconds, until the mushrooms look soft and almost ready to eat, about 2 minutes.
- Add the baby bok choy and bell peppers and stir-fry until they just start to soften and pick up some color, about 30 seconds.
- Add the chicken, scallions, oyster sauce, mushroom soy sauce, chicken powder and scallions and work all the sauces into the stir-fry, about 30 seconds. Taste and adjust the seasoning, if necessary. Give the dish a light dusting with white pepper right before serving.
BOK CHOY WITH OYSTER SAUCE
This is a Kylie Kwong recipe. Simplicity at its best, and this vegetable loving family love this recipe! The key is not to overcook the bok choy.
Provided by Tisme
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Seperate the bok choy leaves and wash thoroughly.
- Fill a large saucepan with water and bring to the boil.
- Stir in vegetable oil, add bok choy and simmer until it is bright green and tender - about 1 minute. Using tongs, immediately remove bok choy from water and place on a serving plate.
- Drizzle with oyster sauce and just a dash of sesame oil.
- Heat peanut oil in a small frying pan until moderately hot and very carefully pour over bok choy.
- Serve immedialtely.
BABY BOK CHOY WITH OYSTER SAUCE
This is among the easiest, most flavorful preparations of greens imaginable, and it pairs beautifully with almost any vaguely Asian roasted meat or fish. It is also exceptional on its own, with rice. You could swap out the bok choy for broccoli, if that's all you have, or chard, or beet greens.
Provided by Sam Sifton
Categories easy, quick, vegetables, side dish
Time 10m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Combine soy sauce, oyster sauce, sugar and rice vinegar in a bowl and set aside.
- Heat oil in a skillet or wok set over high heat. When it shimmers, add garlic, then bok choy, and stir-fry for 2 minutes. Add 2 to 3 tablespoons water to the skillet or wok, then cover it and allow to cook for 2 to 3 minutes more, until bok choy has softened nicely at its base.
- Remove bok choy from the skillet or wok and place it on a warmed platter. Drizzle the reserved sauce over the greens and serve.
Nutrition Facts : @context http, Calories 61, UnsaturatedFat 3 grams, Carbohydrate 6 grams, Fat 4 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 0 grams, Sodium 659 milligrams, Sugar 1 gram, TransFat 0 grams
BABY BOK CHOY WITH OYSTER SAUCE
We had this excellent side dish last night with some Chinese steamed fish and jasmine rice...it was wonderful and SO easy! This is a recipe I tweaked a bit from a book called, simply, Dim Sum by Vicki Liley
Provided by Hey Jude
Categories Lunch/Snacks
Time 7m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a small saucepan, combine oyster sauce, stock, soy sauce, sesame oil and cornstarch mixture.
- Bring to a boil over medium heat, stirring until sauce bubbles and thickens; remove from heat.
- Blanch bok choy in a saucepan of boiling water for 1 1/2 minutes; remove from pan with a slotted spoon and place on a serving plate.
- Pour oyster sauce over it and serve.
Nutrition Facts : Calories 25.6, Fat 1.4, SaturatedFat 0.2, Cholesterol 0.5, Sodium 441.6, Carbohydrate 2.5, Fiber 0.2, Sugar 0.4, Protein 1
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- Rinse the chicken and trim off any excess fat. This recipe calls for whole chicken leg quarters, but you can cut them into drumsticks and thighs for easier handling in the wok if desired.
- Heat 2 tablespoons of oil in your wok or a large frying pan over medium high heat, spreading the oil around to coat. Place the chicken skin-side-down in the pan carefully, and sear for about 3 minutes, or until golden brown.
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