Delhi is burning up!! With the mercury hovering around 46 degrees, it is an impossible task, even for the likes of me who love cooking, to feel happy about standing long hours in the kitchen to prepare a meal. So whenever I can, I try to take the easy way out, to save me the long grueling hours of melting in the kitchen and that is to be on the look out for recipes that are super-quick, effortless and delicious.
This is an amazingly simple recipe, so simple, that it actually made me think twice before posting it. But that is what makes this dish so great - just a simple marinade of oyster sauce and soy sauce are enough to elevate the chicken dish to a great level - the lovely salty and pungent sauce perfectly complimenting the chicken. Put this together earlier in the day and refrigerate until its time to cook. Leftover chicken (in case there's any left) can be used the next day for salads or sandwiches. So go ahead and try with this recipe which is as easy as it is impressive and that too without breaking a sweat!!
4 boneless chicken breasts, pounded thin
2 tsp garlic paste
4 Tbsp oyster sauce
2 Tbsp soy sauce
3 Tbsp olive oil
salt and pepper to taste
In a large bowl combine the oyster sauce, soy sauce, garlic paste, salt and pepper. (Be careful when adding the salt to the chicken as the oyster sauce is quite salty.) Thoroughly mix the chicken pieces and allow to marinate in the refrigerator for at least 3-4 hours.
Heat oil on medium heat in a skillet or a grill pan. Place the chicken breasts on the pan and cook on medium heat for 10 minutes, turning over halfway between cooking.
Turn the gas to low and cook for 6 to 8 more minutes, turning occasionally, until it is nicely browned and cooked through.
Serve the chicken hot with a side of grilled vegetables and garlic bread.