I see, Legend. I was thinking more along the lines of a very thin slurry of corn starch. Then again, I’m basing this idea on what my ex-girlfriend’s dad did for dinner when we went to visit her parents. He took a big fillet of salmon, put it in a casserole, poured a bottle of teriyaki sauce over it (it was ~8oz, possibly less), and then let it bake for a while. It was real damn good. So perhaps I don’t want to screw with it that much?
I want to accomplish something similar here. The breasts are skinless and “99% lean,” according to the package. I want to have the chicken and onion juices mix with the sauce I put on it to put over the rice (and to moisten the chicken if I cook it too long;)). The oyster sauce is pretty thick, so that’s I why I thought to thin it out with soy sauce, but that would start getting too salty. Perhaps if I used some rice or white wine and low-sodium chicken stock instead?
Also, I’ll try what you suggested with the scallions, Lamar. I’ve used scallions in stews before, and I’ve learned the hard way to add them near the end. I’ll do something similar this time; I want them cooked, but still a bit crisp. I’m also trying to make this similar to the beef with scallions that this chinese place makes around here. I’m pretty sure they don’t use oyster sauce, though, and theirs is clearly made on a wok. I’m just looking for something I can put in the oven for 30-60 minutes and have it turn out reasonably good.