Recipe by David04
Good served over Rice or your favorite Oriental Side dishes. This is really simple and quick to make.
Top Review by I'mPat
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.
- 2 lbs boneless skinless chicken thighs
- 2 tablespoons garlic, minced
- 3 green onions, chopped
- 6 teaspoons ginger powder
- 1⁄4 cup soy sauce
- 8 tablespoons chicken broth
- 3 tablespoons oyster sauce
- 3 tablespoons rice wine
- 3 teaspoons light soy sauce
- 1 teaspoon Splenda sugar substitute
- 1 tablespoon cornstarch, dissolved in water
Directions See How It's Made
- Marinate chicken thighs in the dark soy sauce for at least 1 hour.
- 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.
- Add in the chicken and saute until golden brown.
- Add in green onions, chicken broth, oyster sauce, rice wine, light soy sauce and Splenda.
- Stir well.
- Once the sauce starts to boil, about 3-5 minutes, mix in the cornstarch to thicken the sauce.
- Serve and enjoy.