Asian Marinated Chicken

Author: Anita Jacobson




Prep Time: 10 mins

Cook Time: 10 mins

Total Time: 20 mins

Serves: 4


  • 800 gram boneless skinless chicken breast, cut into thin slices (about 1/2 inch thickness)
  • 3 garlic, minced
  • 1 inch ginger, grated/minced
  • 2 tablespoon soy sauce
  • 2 tablespoon tomato ketchup
  • 2 tablespoon oyster sauce (or hoisin sauce)
  • 2 tablespoon Shaoxing wine (or Japanese sake)
  • 1-3 tablespoon sambal oelek (or Sriracha)
  • 2 tablespoon palm sugar (or brown sugar)
  • 1/2 tablespoon sesame oil (or olive oil)
  • Garnish
  • finely sliced shallots/red onions
  • finely sliced scallions


  1. In a mixing bowl, combine all ingredients (except garnishes). Wrap with a saran wrap and let it rest in the fridge for at least 2 hours, overnight is better.
  2. Heat 2 tablespoon of oil in a frying pan (you can use grill pan/skillet too) on medium high. Cook chicken until slightly charred, about 2-3 minutes per side.
  3. Transfer cooked chicken to a serving plate. Garnish with sliced shallots/red onions and scallions. Serve with steamed white rice. This is good with salad too.

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