Oyster Sauce Chicken Recipe

Prepare and marinate chicken

Trim excess fat from the chicken thighs and cut into 1-inch bite-sized pieces. In a bowl combine 2 tablespoons soy sauce, 1 tablespoon Shaoxing wine, 1 teaspoon cornstarch and 1 teaspoon sugar. Add chicken pieces and toss until evenly coated. Let marinate 15–30 minutes at room temperature or up to 2 hours in the refrigerator.

When ready to cook, pat the chicken lightly with paper towel if overly wet; this helps get a quick sear.

Mix the sauce

In a small bowl combine 3 tablespoons oyster sauce, 1 tablespoon soy sauce, 1 tablespoon chicken broth (or water), 1 teaspoon dark soy (if using), and 1 teaspoon sesame oil. In a separate small cup dissolve 1 teaspoon cornstarch in 1 tablespoon water to make a slurry, then add that slurry to the sauce bowl and stir until smooth. Set aside.

Stir-fry aromatics and vegetables

Heat a large skillet or wok over medium-high heat until hot. Add 1 tablespoon neutral oil and swirl to coat. Add the white parts of the sliced scallions, minced garlic and minced ginger. Stir-fry 20–30 seconds until fragrant, taking care not to burn the garlic. Add any vegetables you're using (bell pepper, snap peas or broccoli) and stir-fry 1–2 minutes until bright and slightly tender but still crisp. Push vegetables up the sides of the pan to make room for the chicken.

Cook the chicken

Increase heat to high. Add the marinated chicken in a single layer (work in batches if necessary to avoid crowding). Sear without moving for 30–45 seconds, then stir-fry for 2–3 minutes until the edges are golden and chicken is nearly cooked through (internal temp ~165°F/74°C).

Combine and finish

Return any vegetables to the center of the pan if you cooked the chicken separately. Pour the prepared oyster sauce mixture over the chicken and vegetables. Stir continuously for 1–2 minutes as the sauce heats and thickens; the cornstarch slurry will make a glossy coating. Taste and adjust: add a pinch of sugar if too salty, or a splash of water/broth if too thick.

Garnish and serve

Turn off heat and stir in the green parts of the scallions and a grind of black pepper. Finish with a drizzle of sesame oil if desired and sprinkle with toasted sesame seeds. Serve immediately over cooked rice or noodles.