4 boneless, skin less chicken thighs

2 tablespoon soy sauce

1 tablespoon chinese cooking wine

1 teaspoon fresh ginger, grated

1 teaspoon fresh garlic, grated

1 teaspoon brown sugar

1 tablespoon ketchup

1 tablespoon oyster sauce

1 teaspoon sesame oil

1 teaspoon red chilli


Add all the ingredients to a bowl and mix well. Allow the chicken to marinate for 30 minutes or more.

Heat your grill pan to medium-high.

Grill 3-4 minutes per side.

Serve with rice pilaf and broccoli salad.

Recipe inspired by recipe tin eats.



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