Chicken in oyster sauce with braised pak choy
This is another quick and easy supper dish which takes advantage of store cupboard ingredients. A tasty and satisfying meal, ready to serve in around 30 minutes.
Chicken in Oyster Sauce with Braised Pak Choy
- 4 tbsp oyster sauce
- 1 tbsp chilli sauce
- 1 tbsp brown sugar
- 450g chicken thighs, skinless and boneless
- 1 teasp sunflower oil
- 2 cm piece fresh ginger, grated
- 1 garlic clove, grated
- 250g pak choy, halved lengthwise and well rinsed and drained
- 1 tbsp reduced salt soy sauce
- 60ml water
Preheat oven to 200ºC/Fan 180ºC/Gas 6
Combine the oyster sauce, chilli sauce and brown sugar together in a large bowl. Add the chicken thighs and turn to coat them well in the mixture. Remove the chicken and place in a roasting tin, pouring the remainder of the sauce over. Roast in the oven for 20-25 minutes until cooked through.
Meanwhile prepare the pak choy. Heat the oil in a wok over a medium high heat and add the ginger and garlic. Stir fry for 1 minute then add the pak choy. Stir fry for a further 3 minutes then add the soy sauce and water. Cover with a lid and leave to braise for 3 minutes, until the stems are tender. Remove from the heat.
Remove the chicken from the oven and, when cool enough to handle, pull the thighs apart using two forks. Serve with some plain boiled rice and the braised pak choy.