Skip to Content

Chinese Chicken in Oyster Sauce

Chinese Chicken in Oyster Sauce





Chinese Chicken in Oyster Sauce


Chinese chicken in oyster sauce is a popular dish in many Chinese restaurants and households. It happens to be one of my top quick & easy but tasty dishes that requires few ingredients and cooks up quickly.


Oyster Sauce is typically a thick, dark brown sauce made from cooking oysters or oyster extracts, although it does not have a fishy smell. It also may contain some sugar, salt, and water and thickened with cornstarch.




When cooking with oyster sauce, which is used frequently in my home and most Asian households, it is preferred to use a high quality and authentic Chinese brand which is usually dark. With that being said, oyster sauce has a nice flavor, especially if you use a good, authentic Chinese brand such as Lee Kum Kee. So I decided to create a quick and easy boneless oyster sauce recipe.


I find that the Lee Kum Kee brand of Chinese sauces are pretty good amongst a few other brands. Oyster Sauce usually has a salty taste, so not much is usually used when cooking along with the fact that most of my recipes I use this with, I also use a little sugar to balance out the flavor.







  • Chicken- I prefer to use boneless chicken thighs as the meat stays softer when cooked, however chicken breasts may be used as well.
  • Garlic – minced
  • Ginger – grated or minced
  • Oyster Sauce
  • Dark or Mushroom Soy Sauce
  • Sugar
  • Cornstarch
  • Oil



How to Prepare Chinese Chicken in Oyster Sauce




*This post may contain affiliate links. Read my disclaimer here.


  1. First you wash off your chicken, if using boneless thighs, I cut out all the fatty pieces then cut up the chicken in small bite size pieces.
  2. Then add the above ingredients except the cornstarch and oil. Rub in all your ingredients to coat the chicken in a covered mixing bowl and leave to marinade at least 1 hour or more.
  3. When ready to cook, using a large non-stick skillet, heat on high ,add oil and wait a few minutes until hot.
  4. Add chicken to pan and stir fry for about 5 minutes until no longer pink.
  5. Dilute cornstarch with a little bit of water and add to the chicken.
  6. Continue stirring for a minute or two until slightly thickens. Remove from heat.




We usually like to do a few quick and easy dinner recipes at least 1 or 2 nights a week, and this was perfect. Give it a try and leave me a comment!







Chinese Chicken in Oyster Sauce

Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings 6
Author Dianne


  • 10-12 Boneless Chicken Thighs
  • 2 cloves Garlic minced
  • 1 tsp. Ginger minced
  • 1/4 cup Oyster Sauce
  • 1 1/2 Tbsp. Sugar
  • 1 Tbsp. + 1 tsp. Dark or Mushroom Soy Sauce
  • 1 Tbsp. Oil
  • 1 Tbsp. Cornstarch diluted in 2 Tbsp. Water


  1. Wash Chicken and cut in small pieces. If using thighs, remove the fatty pieces.

  2. Season with all above ingredients up to the Soy Sauce. Marinate a few hours.

  3. Heat skillet on high heat. Add oil, after 1-2 minutes when hot, add chicken and stir fry about 5 minutes until no longer pink and cooked.

  4. Dilute cornstarch and add to chicken, stirring for 1-2 minutes until slightly thickened.

  5. Remove from heat and serve.

Recipe Notes

Serve with side of choice. Goes well with rice & vegetables.

Recipe Rating

Notify of
Recipe Rating

Oldest Most Voted
Inline Feedbacks
View all comments
3 years ago

5 stars
I tried this for Sunday dinner….. A mazing!

Would love your thoughts, please comment.x