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Number of pax: 8 pax   Cooking duration: 1 hour

Good to Know

The vitamin B6 in chicken plays an important role in preventing heart attack by lowering the levels of homocysteine that’s linked to an increased risk of heart attack.


1 teaspoon cooking oil
For the Sauce  
2 tablespoon MAGGI® Oyster Sauce
4 tablespoon water
½ teaspoon thick soy sauce
1 ½ tablespoon brown sugar
1 tablespoon vinegar
1 teaspoon ginger juice
250 g chicken breast
250 g chicken thigh, skinless and boneless
For Serving  
200 g bok choy, blanched
200 g broccoli, blanched
100 g carrot, blanched


  1. In a small bowl, whisk together MAGGI® Oyster Sauce, water, thick soy sauce, brown sugar, vinegar and ginger juice for the sauce. Set it aside.

  2. Heat the oil in a frying pan. Brown the chicken on both sides over medium heat. Don’t set the heat too high otherwise the chicken will not cook through before burning.
  3. When the chicken is done, set it aside.
  4. In the same pan, pour the sauce that was whisked together earlier on. Simmer the sauce until it slightly thickens.
  5. Finally, add in the chicken and let it cook for 2 minutes.

  6. Plate the chicken, pour over the sauce and serve with blanched vegetables. Enjoy!

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