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Chilli Ginger and Oyster Sauce Chicken
What You Will Need
Ingredients
- 2 tablespoons neutral oil, e.g. canola
- 4 bone-in, skin-on chicken thighs
- 2 large or 3 small carrots, peeled and chopped into chunks
- 8 shallots, larger ones cut in half
- 1 red capsicum, chopped
- 3cm piece of fresh ginger, cut into thin matchsticks
- 5 cloves garlic, thinly sliced
- 1 red chilli, thinly sliced
- 1 teaspoon ground black pepper
- ¼ cup each Lee Kum Kee Gluten Free Soy Sauce and water
- 2 tablespoons Lee Kum Kee Gluten Free Oyster Sauce
- 1 tablespoon sherry, optional
- 2 teaspoons caster sugar
Made with
Lee Kum Kee products
How to make it
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Preheat the oven to 190°C regular bake.
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Heat the oil in an ovenproof heavy-based pan over a medium heat. Add the chicken and brown on both sides until golden, it doesn’t need to be cooked through at this stage. Remove from the pan, cover and set aside.
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Add the carrots, shallots, capsicum and ginger to the pan and cook over a medium heat for 5 minutes. Add the garlic, chilli and pepper and cook for another minute. Add the Lee Kum Kee Gluten Free Soy Sauce, water, Lee Kum Kee Gluten Free Oyster Sauce, sherry and sugar and bring to a simmer.
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Return the chicken to the pan, nestling it in between the vegetables. Bake for 45 minutes or until the chicken is golden and cooked through.
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To serve: Skim off any excess oil and serve with rice and steamed greens.