Entree: Malaysia – Malaysian Chinese – Marmite Chicken (Stir-fried chicken glazed in a savory-sweet Marmite and soy sauce mixture, Malaysian Chinese style)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 12 min

Total 22 min

Ingredients

- 1 lb (454 g) boneless skinless chicken thighs, about 4 thighs, cut into 1-inch (2.5 cm) pieces
- 2 tbsp (30 ml) Marmite
- 1 1/2 tbsp (22 ml) light soy sauce
- 1 tbsp (15 ml) oyster sauce
- 1 tbsp (15 ml) Shaoxing wine or dry sherry
- 1 tbsp (15 ml) brown sugar
- 1/3 cup (80 ml) chicken stock
- 1 tbsp (8 g) cornstarch mixed with 2 tbsp (30 ml) water (slurry)
- 1 tsp (5 ml) sesame oil
- 2 tbsp (30 ml) vegetable oil for stir-frying
- 3 cloves garlic, minced
- 2 shallots, thinly sliced
- 1 small red chili, thinly sliced (optional)
- 2 green onions, cut into 1-inch (2.5 cm) pieces
- 1/2 tsp (2.5 ml) freshly ground black pepper
- 1 tsp (3 g) toasted sesame seeds for garnish (optional)
- Cooked steamed rice to serve

Instructions

1. Combine Marmite, light soy sauce, oyster sauce, Shaoxing wine, brown sugar, chicken stock, and sesame oil in a bowl; whisk until Marmite dissolves and set the sauce aside.
2. Pat chicken pieces dry and season lightly with black pepper. Heat 2 tbsp (30 ml) vegetable oil in a wok or large skillet over medium-high heat until shimmering.
3. Add shallots and garlic and stir-fry 30–45 seconds until fragrant but not browned.
4. Add the chicken in a single layer and stir-fry 4–6 minutes until the pieces are browned and nearly cooked through.
5. Pour the prepared Marmite sauce into the pan, reduce heat to medium, and simmer 1–2 minutes to meld flavors.
6. Stir the cornstarch slurry to recombine and add it to the pan; cook, stirring, until the sauce thickens into a glossy glaze, about 1 minute.
7. Add sliced chili (if using) and green onions; toss briefly and finish with a drizzle of sesame oil.
8. Transfer to a serving plate, sprinkle with toasted sesame seeds, and serve immediately over steamed rice.