Trim excess fat from the chicken thighs and pat dry. Cut into 1"-1.5" pieces. In a bowl combine yogurt, soy sauce, lemon juice, minced garlic, grated ginger, paprika, cumin, chili powder, salt, black pepper and 1 tablespoon vegetable oil. Add chicken, toss to coat thoroughly, cover and refrigerate for at least 30 minutes and up to 4 hours for best flavor.

Prepare and marinate chicken

In a small bowl whisk together 3 tablespoons soy sauce, oyster sauce, hoisin sauce, chicken stock (or water), sugar, and cornstarch until smooth. Set aside.

Make sauce slurry

Heat a large heavy skillet or cast-iron griddle over medium-high heat until very hot. Add 1 tablespoon vegetable oil. Remove chicken from marinade, shake off excess (reserve marinade). Add chicken pieces to the pan in a single layer (work in batches if necessary). Sear undisturbed 3-4 minutes until well browned on one side, flip and cook another 2-3 minutes until cooked through and browned (internal temperature 165°F / 74°C). Transfer cooked chicken to a plate and keep warm.

Cook chicken

Lower heat to medium. Add 2 tablespoons butter and 1 tablespoon olive oil to the same pan. Add sliced onion, white parts of the green onions, sliced garlic and julienned ginger. Sauté 1-2 minutes until fragrant. Add carrots, bell peppers and mushrooms. Stir-fry 3-4 minutes until vegetables are tender-crisp — they should still have bite for a good sizzler texture.

Sauté aromatics and vegetables

Give the reserved marinade a quick whisk and add 1-2 tablespoons to the prepared sauce slurry (to flavor). Pour the sauce mixture into the pan with the vegetables and bring to a simmer. Stir constantly; the cornstarch will thicken the sauce in about 1 minute. Return the cooked chicken and any accumulated juices to the pan. Toss to coat everything evenly. Stir in sesame oil, adjust salt and pepper to taste. If sauce is too thick, add up to 2 tablespoons more stock or water. Heat through 1-2 minutes.

Create sauce and finish

If using a cast-iron sizzler plate or skillet, preheat it in a 375°F (190°C) oven for 10 minutes. Carefully remove and add 1 tablespoon butter to the hot plate so it sizzles. Spoon steamed rice (or a bed of buttered rice) onto the plate, arrange the chicken and vegetable mixture on top of the rice. Sprinkle chopped green parts of the spring onions and chopped cilantro/parsley over the top. Serve immediately with lemon or lime wedges to squeeze over.

Prepare plates or sizzler platter

If serving on regular plates, spoon rice on plates, top with chicken sizzler mixture and garnish with green onions and cilantro. Serve hot.

boneless skinless chicken thighs

plain yogurt

soy sauce

lemon juice

garlic cloves, minced

ginger, grated

paprika (smoked or sweet)

ground cumin

red chili powder or cayenne

salt

black pepper, freshly ground

vegetable oil

unsalted butter

olive oil (or vegetable oil)

yellow onion, sliced 1/4" thick

red bell pepper, sliced into strips

green bell pepper, sliced into strips

carrot, julienned

mushrooms, sliced

garlic, thinly sliced

fresh ginger, julienced

spring onions/green onions, sliced (separate whites/greens)

soy sauce (for sauce)

oyster sauce (optional)

hoisin sauce

chicken stock or water

cornstarch

sugar

black pepper, to taste

sesame oil

lemon or lime wedges (for serving)

steamed basmati rice or hot sizzler plate

butter for sizzling plate (optional)

fresh cilantro or parsley, chopped

CHICKEN SIZZLER

Make CHICKEN SIZZLER Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.

Chucks Roadhouse Bar & Grills CHICKEN SIZZLER Recipe

Recipes

Chucks Roadhouse Bar & Grill

CHICKEN SIZZLER Recipe

Chicken Sizzler Recipe

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