This is such an easy recipe that is full of flavor! It’s a staple marinade that is good on chicken, beef, pork, or fish. It also makes a good marinade base; as you can always add additional ingredients to spruce it up (chopped lemongrass or lime juice are some good go-to’s).
Most Vietnamese marinades contain sugar. You can always use regular sugar, brown sugar, honey, or even apple sauce if you want to add some sweetness. I don’t usually like to add sugar if I can get away without it, so I typically opt out of it, and it’s still plenty tasty.
This recipe is so easy, the hardest part is chopping the garlic and ginger. Everything else you just throw into a bowl (or zip lock bag), let marinade, then grill or bake.
If you don’t already have the marinade ingredients in your pantry I suggest getting them! They not only last for a long time, but little goes a long way. Oyster sauce, soy sauce, sesame oil, and fish sauce are essential ingredients; especially if you want to create easy, but authentic tasting Vietnamese or Chinese food.
My family and I have always used Lee Kum Kee sauces for cooking. Recently they have come out with so many gluten free, no artificial color and flavor options that allow you to feel totally guilt-free about creating classic Vietnamese or Chinese dishes.
Stock up on the basics, make this super easy marinade you can use on almost anything - and enjoy.
- 1 pound boneless skinless chicken thighs
- 3 cloves garlic, minced
- ½ inch knob of ginger, peeled and minced
- 3 tablespoons Lee Kum Kee Oyster Sauce
- 1 tablespoon Lee Kum Kee Soy Sauce
- 1 teaspoon Lee Kum Kee Sesame Oil
- 2 teaspoons Red Boat Fish Sauce
- Black Pepper
- 2 tablespoons sugar or honey (optional)
- In a large bowl or gallon-sized zip lock bag, add the chicken and all of the marinade ingredients. Cover with plastic wrap (or seal the bag) and let sit in the fridge to marinade (at least 15 minutes or overnight is always best).
- Grill on medium high heat 5-6 minutes on each side (or until chicken is no longer pink). If using the oven, bake on 350 degrees for 15-18 minutes, or until chicken is no longer pink.
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