Too Easy Oriental Chicken

READY IN: 25mins
Recipe by David04

Good served over Rice or your favorite Oriental Side dishes. This is really simple and quick to make.

Top Review by ImPat

I scaled this back for 4 serves but 3 of us ate up the lot - I had 6 boneless skinless thigh fillets and after trimming fat had about 500 grams of flesh and the only change I made was towards the end I added a 1/3 cup of a light home made chicken stock before I added the cornflour mix as I wanted more sauce but the fact that the DM was asking for seconds (the DS and her ate up the 4th serve - I was chokos on what I had and thoroughly enjoyed), what I really enjoyed is that I think the ginger and garlic took away a lot of the saltiness from the soy sauces (I usually find most soy sauce recipes too salty for me but the DM, a salt fiend loved the dish so satisfying us both though I did use a low sodium soy for the light soy). I served with steamed baby bok choy and carrots and Chef floWer's recipe #221217, thank you David04 for a great recipe.

Ingredients Nutrition


  1. Marinate chicken thighs in the dark soy sauce for at least 1 hour.
  2. Heat oil in a large frying pan over medium heat. Add in garlic and ginger. Saute long enough to allow the ginger and garlic to release their aroma.
  3. Add in the chicken and saute until golden brown.
  4. Add in green onions, chicken broth, oyster sauce, rice wine, light soy sauce and Splenda.
  5. Stir well.
  6. Once the sauce starts to boil, about 3-5 minutes, mix in the cornstarch to thicken the sauce.
  7. Serve and enjoy.

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