Chicken With Oyster Sauce


Chicken with Oyster sauce always reminds me of Chinese reunion dinners. The chicken is so rich and moist and tender, it basically melts in your mouth…plus, it’s also a classic Chinese dish that can be eaten on its own or with rice. Try this Chicken with Oyster Sauce tonight and see if you agree!

Oyster Sauce Chicken

Chicken thighs baked with a sweet, garlicky oyster sauce mixture. The easiest recipe to fix when expecting unexpected company! They’ll love you forever! Best served over sticky white rice, if desired. Enjoy!


Recipe Summary


10 mins


45 mins


55 mins




4 to 6 servings


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Original recipe yields 4 servingsIngredient Checklist

  • 8 chicken thighs
  • salt and pepper to taste
  • 1 (10 fluid ounce) bottle oyster sauce
  • 2 teaspoons minced garlic
  • ¾ cup white sugar
  • ¼ cup water


Instructions Checklist

  • Step 1Preheat oven to 400 degrees F (200 degrees C).
  • Step 2Place chicken thighs in a lightly greased 9×13 inch baking dish. Season with salt and pepper to taste and bake in the preheated oven for about 25 minutes.
  • Step 3Meanwhile, in a medium bowl combine the oyster sauce, garlic, sugar and water. Mix together and taste the sauce; if it is not sweet enough, add sugar to taste.
  • Step 4After chicken has baked for 25 minutes, pour sauce over it and bake for another 20 minutes, or until chicken is cooked through and juices run clear.

Quick and Easy Chinese Chicken With Oyster Sauce

Chicken in oyster sauce recipe in a bowl

Prep:15 mins

Cook:8 mins

Marinate Time:10 mins

Total:33 mins

Servings:4 servings

Yield:4 to 5 cups

Nutrition Facts (per serving)

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)SAVE RECIPE

Chinese restaurants are known for their ability to turn out a high volume of dishes in a noticeably short time. The secret is stir-frying, a speedy cooking method that tosses bite-sized pieces of meat and vegetables in hot oil over a wok or skillet. You can use the same technique at home to replicate Chinese takeout or get a work-night dinner on the table in a hurry. This recipe for Chinese chicken with oyster sauce delivers the dish—without you needing to call for takeout. (Speaking of takeout, you might want to make up a pot of white rice with this, too.)

Prepared oyster sauce, available at most grocery stores, adds the essence of oysters to this dish and the signature flavor associated with a number of Chinese dishes. Oyster sauce is a condiment comprised of oyster juices, salt, sugar; some versions include soy sauce thickened with cornstarch. The finished flavor of a recipe with oyster sauce—combined with all of the other ingredients—becomes more savory in taste than explicitly fishy.

Click Play to See This Easy Chinese Chicken With Oyster Sauce Recipe Come Together

“This was a quick and easy meal, and my family enjoyed it with rice. Most of the prep time is spent measuring and combining the marinade and sauce ingredients. My sauce turned out a bit thick, but it was easy to thin with a tablespoon or two of water.

Quick and Easy Chinese Chicken With Oyster Sauce Tester Image

A Note From Our Recipe Tester


  • 1 pound boneless, skinless chicken breasts or thighs, chopped into bite-sized pieces

For the Marinade:

  • 2 tablespoons soy sauce
  • 1 tablespoon rice wine
  • 1 teaspoon sesame oil
  • 1 tablespoon cornstarch

For the Sauce:

  • 1 1/2 tablespoons cornstarch
  • 1/3 cup water
  • 1 tablespoon dark soy sauce
  • 2 tablespoons oyster sauce
  • 1 tablespoon rice wine
  • 1 teaspoon granulated sugar
  • 1 teaspoon sesame oil

For the Stir-Fry:

  • 2 tablespoons canola oil, divided
  • 1 clove garlic, minced
  • 1 teaspoon minced ginger
  • 2 medium green onions, sliced diagonally into 1-inch pieces
  • 3 to 4 dried Chinese mushrooms, softened in warm water and sliced
  • 1 can bamboo shoots (or 1 can baby corn), drained

Steps to Make It


  1. Gather the ingredients.Ingredients for chicken in oyster sauce
  2. Combine the soy sauce, rice wine, and sesame oil in a large bowl.Combine marinade ingredients
  3. Add the chicken and toss to coat. Sprinkle 1 tablespoon of cornstarch evenly across the meat and toss again. Marinate the chicken in the refrigerator for 10 to 15 minutes.Add the chicken to the soy sauce, rice wine, and sesame oil, along with cornstarch
  4. While the chicken marinates, dissolve 1 1/2 tablespoons of cornstarch in the water, then mix it with the water, dark soy sauce, oyster sauce, rice wine, sugar, and sesame oil.Mix together the cornstarch, water, dark soy sauce, oyster sauce, sherry, sugar, and sesame oil.
  5. Heat a wok or deep heavy skillet on high and add 1 tablespoon of the canola oil. When the oil shimmers, add the garlic, ginger, and green onions and stir-fry for about 1 minute or until fragrant and just starting to brown.Stir-fry the garlic, ginger, and green onions
  6. Transfer the ginger, garlic, and onions with a slotted spoon to a small bowl.Ginger, garlic, and onions in a small bowl next to the wok
  7. Remove the chicken from the fridge, transfer to the wok with a slotted spoon, and stir-fry, stirring frequently, until it changes color, about 3 to 4 minutes. Discard the unused marinade.Chicken in the wok
  8. Remove the chicken from the wok.Chicken in a small bowl removed from the wok
  9. Add the remaining 1 tablespooon of oil and return the garlic, ginger, and green onions to the wok. Add the mushrooms and bamboo shoots (or baby corn) and stir-fry for 1 minute.Bamboo shoots, mushroom, green onions, garlic, and ginger in a wok
  10. Return the chicken to the wok.Chicken added to the wok with veggies, garlic, and ginger.
  11. Make a well in the middle and add the sauce, giving it a quick stir before combining it with the chicken and vegetables.Oyster sauce in the middle of the wok surrounded by chicken and vegetables
  12. Stir-fry for an additional 1 to 2 minutes, or until the sauce thickens and coats all of the ingredients. Serve and enjoy!Chicken in oyster sauce finished recipe


  • Good prep is the key to executing a stir-fry dish because everything cooks quickly over high heat. Have all of your ingredients at the ready when it’s time to cook and your dish will taste fresher and more vibrant as a result.
  • Try not to add too many things to the wok all at once. If you do, it will cool down your wok and your food will simmer or steam rather than fry. One of the tricks to stir-frying is to cook the ingredients in batches.
  • If you don’t have Chinese rice wine, you can use dry sherry as a substitute.

Recipe Variations

  • For a spicier dish, add a dash of crushed red pepper flakes or hot sauce, to taste.
  • For additional color and flavor, add strips of red bell pepper along with the green onion.
  • Add about 1/2 cup of snow peas along with the mushrooms and bamboo shoots or baby corn.

How to Store and Keep Chinese Chicken With Oyster Sauce

Leftovers will keep for 3 to 5 days if stored in an airtight container in the refrigerator. Reheat over low heat on the stovetop or in the microwave for a couple of minutes until warmed through.

What’s the Difference Between Oyster Sauce and Hoisin Sauce?

Oyster sauce is made from oyster juices, salt, sugar, soy sauce, and sometimes it’s thickened with cornstarch. It’s dark and thick like hoisin sauce, which is used as a glaze for meats, a dipping sauce and, like oyster sauce, in stir-fries. Hoisin sauce, however, is typically made from soybeans, fennel, red chile peppers, and garlic. It’s decidedly sweeter than oyster sauce. Both are used regularly in Chinese cuisine to enhance the savory flavors in a dish.

Oyster Sauce Chicken

This Oyster Sauce Chicken delivers restaurant quality chicken right in the comfort of your home. With a few ingredients and 30 minutes of your time, you could be enjoying this delicious chicken in oyster sauce.

Oyster Sauce Chicken on a bed of rice

Delicious Oyster Sauce Chicken

Finally my kitchen is beginning to make some sense and we’re slowly unpacking all the boxes. This makes me happy. I know where things are now, I can cook!

So I cooked. Mind you I started with an easy recipe such as this oyster sauce chicken with peppers and snow peas, but today I will bake. Today, I will make that kitchen mine!

I had a vision. A vision of a nice chicken stir fry kind of dish. We were both getting tired eating out and take out over the past week, so this was such a welcomed meal. A home cooked meal. Even if I had screwed it up, it would have been delicious, which I did not, mind you.

Did I tell you what else I love about this house? Sorry this has nothing to do with this recipe, but I have to share this with you. It’s the air conditioner! When we moved to Calgary everyone was telling us, you don’t need an AC here, if you do it’d only be for 2 weeks of the year. Well it’s more like 2 months, but if it happens you move during those 2 months and you have to unpack, trust me when I say but the AC is a God send.

How To Make Oyster Sauce Chicken

Anyway enough babbling on, back to this dish. This recipe calls for oyster sauce, now if you’ve never cooked with oyster sauce, you can find it in the Asian isle in your grocery store.

Oyster sauce is made from sugar, salt and water thickened with cornstarch and oyster essence for flavoring. You’ll love it! The rest of the ingredients are fairly simple, chicken, peppers, snow peas and onions. It’s an easy meal that you can make any night of the week.

Close up shot of Oyster Sauce Chicken on a bed of rice


4.63 from 64 votes

Prep: 10 mins

Cook: 20 mins

Total: 30 mins

Serves: 4

This Oyster Sauce Chicken delivers restaurant quality chicken right in the comfort of your home. With a few ingredients and 30 minutes of your time, you could be enjoying this delicious chicken in oyster sauce.


  • ▢3 chicken breasts boneless, skinless, cut into small strips
  • ▢½ red bell pepper sliced
  • ▢½ yellow bell pepper sliced
  • ▢1 cup snow peas a handful, ends trimmed
  • ▢1 onion sliced
  • ▢3 tablespoon olive oil
  • ▢3 tablespoons oyster sauce
  • ▢2 tablespoon garlic and ginger paste if you don’t have this, fresh garlic and ginger work
  • ▢2 tablespoon soy sauce
  • ▢1 tablespoon rice wine vinegar
  • ▢salt and pepper to taste
  • ▢¼ cup water
  • ▢basil for garnish


  • In a large bowl mix together 2 tbsp of the olive oil, the oyster sauce, garlic and ginger paste, soy sauce, rice wine vinegar and salt and pepper. Take half of the mixture and pour into a smaller bowl. Add the water to the smaller bowl, mix and set aside.
  • Add the chicken pieces to the larger bowl and toss the chicken around so that each piece is coated in the mixture. Let it sit and marinate for about 10 minutes.
  • In a large skillet, heat the remaining 1 tbsp of olive oil. Add chicken pieces to it and cook until the chicken is cooked through and it starts to slowly brown. Remove chicken from skillet and set aside.
  • Add onion to the same skillet and fry, add additional oil if needed to the skillet. Once the onion is translucent, add the peppers and snow peas and the oyster sauce. Stir and cook for a couple minutes, the sauce will begin to thicken. Add the chicken to the skillet and toss everything together.
  • Serve over rice and garnish with basil.


  1. Nutritional information does not include rice.

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