This is a Thai recipe is from She Simmers. She calls it “what to make when you’ve only got a chicken breast in the fridge” and it’s true! I had all of the ingredients for this in my house already and Dane, Kramer, and I couldn’t get enough of this dish. The sauce itself was absolutely delicious; I love oyster sauce and it always brings out tons of flavor in a dish! Not to mention that the chicken was tender and juicy. I’ll definitely be making this again when all I’ve got in the fridge is a chicken breast or two! Recipe after the jump, as always.
Cut up your chicken and cook in a pan with your vegetable oil.
While the chicken cooks, combine your sauce ingredients.
Allow the chicken to cook almost completely.
Then add your sauce and cook until thickened (but not too thick).
Serve over rice of your choice!
- 2 6-ounce boneless, skinless chicken breasts, cut into bite sized pieces
- 2 tablespoons vegetable oil
- 4 tablespoons oyster sauce
- 4 tablespoons soy sauce
- 4 tablespoons Chinese rice wine
- 2 tablespoons cornstarch
- 2 teaspoons garlic powder
- 2 teaspoons sesame oil
- ½ cup water
- ground black pepper, to taste
- 2 cups cooked rice, for serving (I used brown rice)
- Mix all the ingredients, except the chicken and vegetable oil, together in a bowl. Begin to cook your rice according to instructions.
- Heat the vegetable oil over medium heat in a medium nonstick pan or wok. Saute the chicken until almost cooked through. Pour the sauce mixture into the skillet and stir. Continue to cook until the chicken is completely cooked and the sauce has thickened. If the sauce is too thick, add a little more water, a tablespoon at a time.
- Pour the warm chicken and its sauce over steamed rice. Enjoy!