Chicken and Onion Stir Fry

Ingredients

• 1 lb Skinless chicken breast or thigh (Trimmed and sliced into bite‑size strips)
• 2 inches Fresh ginger (Thinly sliced into 6 pieces)
• 5 cloves Garlic cloves (Mince finely)
• 6 stalks Green onions (scallions) (Separate stems and leafy parts)
• 1.5 medium Yellow onion (Cut into large strips, separate layers)
• 2 Tbsp Light soy sauce
• 1 Tbsp Oyster sauce
• 1 tsp Dark soy sauce
• 2 Tbsp Water (for marinating)
• ¼ tsp Baking soda
• 2 tsp Sugar (1 tsp for marinating, 1 tsp for cooking)
• ¼ tsp White pepper powder
• 2 Tbsp Cornstarch (1 Tbsp for marinating, 1 Tbsp for slurry)
• 1 tsp Sesame oil
• ½ cup Unsalted chicken broth (Can substitute with water plus a splash of soy sauce)
• 2 Tbsp Rice wine (Shaoxing) or dry sherry (Divided, can omit if unavailable)
• 2 Tbsp Vegetable oil (e.g., canola)
• 1 pinch Salt
• ¼ tsp Crushed black pepper

Instructions

1. Prepare aromatics

   Slice the ginger into 6 thin pieces and mince the 5 garlic cloves.

   Time: PT5M

2. Prep green onions

   Trim the green onions, separate the white stems from the leafy tops, and set them aside in two piles.

   Time: PT3M

3. Slice onion

   Cut the 1½ medium onions into large strips, then gently separate the layers.

   Time: PT4M

4. Marinate chicken

   In a mixing bowl combine the sliced chicken with 2 Tbsp light soy sauce, 1 Tbsp oyster sauce, 1 tsp dark soy sauce, 2 Tbsp water, ¼ tsp baking soda, 1 tsp sugar, ¼ tsp white pepper, 1 Tbsp cornstarch, and 1 tsp sesame oil. Mix until evenly coated.

   Time: PT6M

5. Make broth slurry

   In a small bowl stir ½ cup unsalted chicken broth with 1 Tbsp cornstarch until fully dissolved. Set aside.

   Time: PT2M

6. Stir‑fry onion

   Heat the wok over medium‑high heat, add 2 Tbsp oil. When shimmering, add a pinch of salt and 1 tsp sugar, then quickly add the onion strips. Stir‑fry for about 30 seconds.

   Time: PT2M

   Temperature: medium-high

7. Add rice wine to onion

   Splash 1 Tbsp rice wine over the onion, toss for a few seconds to let the alcohol evaporate, then remove the onion from the pan and set aside.

   Time: PT1M

   Temperature: medium-high

8. Sauté ginger

   Add a little more oil if needed, then add the ginger slices. Sizzle for about 30 seconds to release aroma.

   Time: PT1M

   Temperature: medium-high

9. Cook chicken

   Add the stem parts of the green onions, minced garlic, and the marinated chicken to the wok. Spread the chicken in a single layer and let it sear until the bottom turns lightly golden (≈2 minutes). Stir, flip, and add the remaining 1 Tbsp rice wine. Continue stir‑frying until the chicken is mostly cooked through.

   Time: PT5M

   Temperature: medium-high

10. Season chicken

    Stir in 1 Tbsp oyster sauce, 1 tsp sugar, and 1 tsp dark soy sauce. Mix until the chicken is evenly coated and the color deepens.

    Time: PT2M

    Temperature: medium-high

11. Thicken sauce

    Give the broth slurry a quick stir (starch settles) and pour it into the wok. Bring to a boil; the sauce will thicken within a minute.

    Time: PT2M

    Temperature: medium-high

12. Finish with greens

    Add the previously set‑aside onion strips, the leafy green‑onion tops, and ¼ tsp crushed black pepper. Turn off the heat and give everything a quick toss to combine.

    Time: PT1M

13. Serve

    Transfer the chicken and onion stir‑fry to a serving plate. Serve hot over steamed rice.

    Time: PT0M

Nutrition Facts

Calories

280

Protein

25g

Carbohydrates

8g

Fat

10g

Fiber

1g