Chicken in Brown Sauce
Delight your taste buds with this flavorful Chicken in Brown Sauce recipe, a classic Asian-inspired dish bursting with rich, savory goodness. Tender, marinated chicken thighs are stir-fried alongside aromatic ginger, garlic, and vibrant vegetables, then simmered in a silky brown sauce made from soy sauce, oyster sauce, dark soy sauce, and a hint of brown sugar for a perfect balance of salty and sweet. This quick and easy recipe, ready in under an hour, is ideal for weeknight dinners yet elegant enough for entertaining guests. Serve this mouthwatering chicken with steamed rice or noodles for a complete meal your family will crave. Optimize your mealtime with this crowd-pleasing chicken recipe!
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Recipe Information
Ingredients
- 600 grams boneless chicken thighs
- 4 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon dark soy sauce
- 2 tablespoons cornstarch
- 120 milliliters water
- 2 tablespoons vegetable oil
- 1 tablespoon ginger, finely chopped
- 4 cloves garlic, minced
- 1 medium onion, sliced
- 1 medium green bell pepper, sliced
- 240 milliliters chicken stock
- 1 tablespoon brown sugar
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 pieces spring onions, chopped
Instructions
Clean and cut the chicken thighs into bite-sized pieces.
In a bowl, combine the chicken pieces with 2 tablespoons of soy sauce, 1 tablespoon of oyster sauce, and 1 tablespoon of cornstarch. Mix well to coat the chicken and let it marinate for about 15 minutes.
In a separate bowl, mix the remaining soy sauce, oyster sauce, dark soy sauce, water, and the remaining cornstarch. Stir until the cornstarch is completely dissolved and set aside.
Heat the vegetable oil in a large pan over medium-high heat. Add the ginger and garlic, sauté for about 1 minute until fragrant.
Add the sliced onion and green bell pepper to the pan, stir-fry for another 2-3 minutes until the onion begins to soften.
Push the vegetables to one side of the pan and add the marinated chicken pieces. Stir-fry the chicken until it is browned on all sides, about 5-7 minutes.
Pour in the chicken stock and bring the mixture to a boil. Reduce the heat to a simmer.
Add the prepared sauce mixture, brown sugar, salt, and black pepper to the pan. Stir well to combine all ingredients.
Cover the pan and let it simmer for 10 minutes or until the chicken is cooked through and the sauce has thickened. Stir occasionally to prevent sticking.
Garnish with chopped spring onions just before serving.
Serve hot with steamed rice or your choice of noodles.
Nutrition Facts
Calories |
1561 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.4 g | 115% | |
| Saturated Fat | 19.9 g | 99% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 534 mg | 178% | |
| Sodium | 7126 mg | 310% | |
| Total Carbohydrate | 59.5 g | 22% | |
| Dietary Fiber | 6.7 g | 24% | |
| Total Sugars | 19.9 g | ||
| Protein | 140.5 g | 281% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 240 mg | 18% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 2095 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
