Chicken with Oyster Sauce

This is a more complex dish but easy to make at home, this oyster sauce chicken recipe is a perfect savory dish and cooks up in less than 30 minutes and is a delicious, healthy meal when served with rice.

Chicken with Oyster Sauce
Aviva’s Homemade Chicken with Oyster Sause

In China people like to prepare most meat dishes with the bones in, however Gibby and the kids don’t like to chew and spit out a mouthful of bones while they eat so I always prepare our dishes boneless.

The ingredients you need to make chicken with oyster sauce

  • 4 to 5 large chicken thighs – depending on how large they are
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 medium yellow onion
  • 2 cloves of garlic
  • 1 medium size head of broccoli
  • 12 mushrooms
  • 1/2 cup chicken broth
  • 2 tablespoons oyster sauce
  • 1 tablespoon soy sauce
  • 1 tablespoon rice wine, or dry white wine
  • 1 teaspoon brown sugar
  • 2 teaspoons vegetable or olive oil
  • 4 cups cooked rice, for serving

Now Let’s Make Chicken With Oyster Sauce

  • Pat the chicken thighs dry. Cut each thigh length ways, remove the bone and chop up into chunks. Rub the salt and pepper over the meat.
  • Peel and chop the onion. Peel and finely chop the garlic. Cut up the broccoli and mushrooms.
  • In a small bowl, combine the chicken broth, oyster sauce, soy sauce, rice wine, and brown sugar. Mix until the sugar is dissolved and set the sauce aside.
  • In a non-stick frying pan, heat the oil over medium heat. Add the chicken thighs and cook until lightly brown all over. Remove the chicken thighs from the pan and drain on paper towels. Do not clean out the pan.
  • You can boil the broccoli for about 2 to 3 minutes before the next step but Gibby likes them crunchy so I don’t bother!
  • Add the onion and garlic into the pan, and cook until the onion is softened, about 5 minutes. Add the broccoli and mushrooms into the pan. Cook for about another 2 minutes, then add the sauce.
  • Bring the sauce to a boil, then add the chicken thighs back into the pan. Reduce the heat, cover, and simmer the chicken for about 15 minutes. Stir the chicken occasionally while cooking.
  • Serve hot over rice and enjoy!

Aviva’s Pro Tip

  • When using olive oil to fry, only use pure olive oil as it can handle high temperatures. Extra virgin olive oil has a low smoke point and your pan is likely to get hot and you risk a burnt taste in your chicken.
  • Vegetable and canola oils are better choices for frying if extra virgin olive oil is all you have in stock.

Here is a recipe for basic fried rice that I love to make the kids:

Basic Recipe for Fried Rice

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