prep time
12 Hr
cook time
20 Min
method
Stove Top
yield
4 serving(s)
Ingredients
- 4 boneless chicken thighs kept whole or cut into pieces
- 1/4 cup thin soy sauce
- 1/2 tablespoon dark soy sauce
- 1/4 cup oyster sauce
- 3 tablespoons cornstarch
- 2 tablespoons vegetable oil
- 1 tablespoon white pepper
- 2 tablespoons shaoxing wine or dry sherry
- 1 teaspoon sesame oil
- 2 cups chicken stock
- 8 ounces rice or rice noodles cooked according to package directions
- 1/2 cup fresh cilantro chopped
- fresh thai basic
How To Make chicken in brown sauce
-
Step 1Mix the chicken, thin soy sauce, dark sweet soy sauce, oyster sauce, cornstarch, sesame oil, vegetable oil, white pepper and wine together and refridgerate overnight.
-
Step 2Place the stock into a large wok. Add the chicken with the marinade and cook until chicken is cooked through and the sauce has thickened into a gravy consistiency.
-
Step 3Divide the rice or noodles in 4 bowls. Set a piece of chicken on top of noodles and ladle the gravy over. Top with cilantro and Thai basil
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes