Too Easy Oriental Chicken

"Good served over Rice or your favorite Oriental Side dishes. This is really simple and quick to make."
 
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photo by I'mPat photo by I'mPat
photo by I'mPat
photo by David04 photo by David04
Ready In:
25mins
Ingredients:
11
Serves:
8
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ingredients

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directions

  • Marinate chicken thighs in the dark soy sauce for at least 1 hour.
  • Heat oil in a large frying pan over medium heat. Add in garlic and ginger. Saute long enough to allow the ginger and garlic to release their aroma.
  • Add in the chicken and saute until golden brown.
  • Add in green onions, chicken broth, oyster sauce, rice wine, light soy sauce and Splenda.
  • Stir well.
  • Once the sauce starts to boil, about 3-5 minutes, mix in the cornstarch to thicken the sauce.
  • Serve and enjoy.

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Reviews

  1. I scaled this back for 4 serves but 3 of us ate up the lot - I had 6 boneless skinless thigh fillets and after trimming fat had about 500 grams of flesh and the only change I made was towards the end I added a 1/3 cup of a light home made chicken stock before I added the cornflour mix as I wanted more sauce but the fact that the DM was asking for seconds (the DS and her ate up the 4th serve - I was chokos on what I had and thoroughly enjoyed), what I really enjoyed is that I think the ginger and garlic took away a lot of the saltiness from the soy sauces (I usually find most soy sauce recipes too salty for me but the DM, a salt fiend loved the dish so satisfying us both though I did use a low sodium soy for the light soy). I served with steamed baby bok choy and carrots and Chef floWer's recipe #221217, thank you David04 for a great recipe.
     
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