Oyster Chicken

OC wanted to cook dinner the other night. That was fine with me. He's a great cook and I enjoy an evening off every now and then -- well, partial evening off, since when he cooks a special meal I clean, and when I cook a special meal he cleans.

The meal he cooked was incredibly special. He found a brand new recipe then modified it to fit his/our tastes (and ingredients on hand).



Oyster Chicken

8 chicken thighs
salt and pepper to taste
1/2 tsp chili powder
dash cayenne pepper
1 (10 fluid ounce) bottle oyster sauce
1 tablespoon teriyaki sauce
2 teaspoons minced garlic
3/4 cup light brown sugar
1/4 cup water

Preheat oven to 400 degrees F

Place dry, thawed chicken thighs in a lightly greased 9x13 inch baking dish. Season with salt and pepper to taste and bake in the preheated oven for about 25 minutes. Drain chicken.

Meanwhile, in a medium bowl combine the oyster sauce, garlic, teriyaki, cayenne, chili, sugar and water. Mix together and taste the sauce; if it is not sweet enough, add more sugar to taste.

After chicken has baked for 25 minutes, pour sauce over it and bake for another 20 minutes, or until chicken is cooked through and juices run clear.

Serve with your favorite rice and a salad. Three Note Salad is shown in the photo above.