RECIPE: Grilled Vegetables and Chicken Thighs with Oyster Sauce

  • 2 min read
RECIPE: Grilled Vegetables and Chicken Thighs with Premium Milky Oyster Sauce


Try this vegetable and chicken dish for a crunchy, umami, and juicy meal!

This dish is a flavorful meal to have on hand whenever you need a simple meal that is still healthy. This recipe suggests many types of vegetables to include for maximum nutrition and flavor. But feel free to mix and match to find the vegetable combination of your desire! The best part of this dish is its flexibility to customize to your tastes and what you have stashed in your kitchen. This is a great meal to utilize when you have lots of leftover vegetables to use up!

The Kesennuma Bay Oyster Sauce that coats the vegetables and chicken thighs elevates the dish to the next level! You may be familiar with oyster sauce, which is a type of cooking sauce made of oyster. This sauce is popular in several Asian countries and is a staple in many Asian dishes because of its rich flavor that adds an umami taste to any dish!

Not all oyster sauces are created with the same level of quality, which will inevitably reduce the potential of flavor in your dishes. The Kesennuma Bay Oyster Sauce is of the highest quality because it is made from whole oysters! From a quick Google search, you can find that most oyster sauces are actually made from boiled oyster broth rather than whole oysters. You can imagine the huge difference in the level of flavor!

This recipe recommends to marinate the chicken meat with the oyster sauce for around two hours for maximum flavor. If you are in a hurry and need a quick meal, marinating for even 30 minutes will delicious but please be aware that longer marination results in maximum flavor!

Try this delicious dish for a healthy meal that balances vegetables and proteins with a savory oyster sauce!


Ingredients (for 2 people):

  • 1 large piece of chicken thigh
  • 1 red pepper
  • 1 yellow pepper
  • 1/2 piece of broccoli
  • 1/2 piece of onion
  • 3 mini tomatoes
  • 6 asparagus spears
  • 1 pack of mushrooms (suggested shiitake or maitake but any variety will do)
  • 1 tbsp of Kesennuma Bay Oyster Sauce
  • Olive oil
  • Salt
  • Pepper 


1. Cut chicken thigh into small pieces. Marinade with Oyster Sauce and place it in the refrigerator for at least 2 hours.
2. Heat a frying pan over medium heat with olive oil . Stir fry the chicken thigh meat until cooked. Add in the cut vegetables and salt and pepper to taste.
3. Remove from heat and place into a heat-resistant container.
4. Grill in an oven at 190 degrees celsius for about 20 minutes.


Recipe courtesy of Ishiwata Shoten:

Introduction courtesy of Kimberlee Laney

Kimberlee Laney

As a Japanese-Korean-American, my love for Japanese food first came from my grandmother's kitchen! Japanese food feels like home and I love being able to cook it anywhere in the world to connect with Japan in my own little way. I love diving deep into the layers of Japanese food and always marvel at the food diversity between prefectures. I'm currently eating my way through Tokyo and taking up photography with my Instagram account @capturingkim!

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