Chicken and Onion Stir Fry
Chicken and Onion Stir Fry is a medium Chinese recipe that serves 4. 280 calories per serving. Recipe by Cook! Stacey Cook on YouTube.
Prep: 20 min | Cook: 15 min | Total: 45 min
Cost: $100.46 total, $25.12 per serving
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
Prepare aromatics
Slice the ginger into 6 thin pieces and mince the 5 garlic cloves.
Time: PT5M
Prep green onions
Trim the green onions, separate the white stems from the leafy tops, and set them aside in two piles.
Time: PT3M
Slice onion
Cut the 1½ medium onions into large strips, then gently separate the layers.
Time: PT4M
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
Make broth slurry
In a small bowl stir ½ cup unsalted chicken broth with 1 Tbsp cornstarch until fully dissolved. Set aside.
Time: PT2M
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
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
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
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
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
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
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
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
Dietary info: Dairy‑free, Nut‑free, low-carb, low-calorie
Allergens: Soy, Shellfish, Gluten
Ingredient Substitutions
- Instead of Skinless chicken breast or thigh: Turkey breast
- Instead of Fresh ginger: Ground ginger (½ tsp)
- Instead of Garlic cloves: Garlic powder (½ tsp)
- Instead of Green onions (scallions): Chives
- Instead of Yellow onion: White onion
- Instead of Light soy sauce: Tamari
- Instead of Oyster sauce: Mushroom sauce
- Instead of Dark soy sauce: Regular soy sauce + a dash of molasses
- Instead of Sugar: Honey (½ tsp)
- Instead of Cornstarch: Arrowroot powder
- Instead of Sesame oil: Peanut oil (for flavor)
- Instead of Unsalted chicken broth: Water
- Instead of Rice wine (Shaoxing) or dry sherry: Dry sherry, Omit
- Instead of Vegetable oil (e.g., canola): Peanut oil, Sunflower oil
Equipment Needed
- Chef's knife
- Cutting board
- Mixing bowl
- Small bowl (for slurry)
- Measuring spoons
- Wok or large skillet
- Spatula or wok turner
- Ladle or small ladle (optional)
- Serving plate (optional)
Critical Steps — Do Not Skip
- Separating onion layers before cooking
- Marinating the chicken with baking soda for tenderness
- Stirring the cornstarch slurry before adding to prevent clumping
- Searing the chicken until lightly golden before adding sauces
Chef Tips from the Video
- Use a well‑seasoned wok for the best sear and flavor.
- Keep all ingredients pre‑measured and within arm’s reach (mise en place).
- If you prefer a spicier dish, add a dash of chili oil or sliced fresh chilies with the garlic.
Troubleshooting
Onion becomes soggy or overcooked
Stir‑fry the onion only 30 seconds at high heat and remove it before it softens.
Sauce is too thin
Add a little more cornstarch slurry (1 tsp cornstarch mixed with 1 Tbsp water) and simmer briefly.
Sauce is too thick or clumpy
Thin with a splash of water or extra broth and whisk vigorously.
Storage
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Not recommended; sauce may separate when reheated.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Marinate the chicken up to 2 hours ahead and refrigerate.
- Prepare the broth slurry in advance and keep it chilled.
Frequently Asked Questions
What is the cultural significance and history of Chicken and Onion Stir Fry in Chinese cuisine?
Chicken and Onion Stir Fry is a classic example of home‑cooked Chinese stir‑fry that showcases the balance of protein and aromatics. Historically, stir‑fry techniques developed in the Guangdong region to quickly cook ingredients over high heat, preserving texture and flavor. The dish reflects the Chinese emphasis on fresh vegetables and quick, nutritious meals for busy families.
What are the traditional regional variations of Chicken and Onion Stir Fry in Chinese cooking across different provinces?
In Sichuan cuisine, the dish may include spicy doubanjiang and dried red chilies for a numbing heat, while Cantonese versions keep the sauce lighter with a focus on soy and oyster sauce. In Shanghai, a sweeter glaze with Shaoxing wine is common, and in northern China, the onions might be caramelized longer for a richer flavor. Each variation adapts the core chicken‑and‑onion concept to local taste preferences.
How is Chicken and Onion Stir Fry traditionally served in Chinese households or restaurants?
Traditionally, Chicken and Onion Stir Fry is served hot, directly from the wok, over a bed of freshly steamed white rice. It is often accompanied by a side of simple stir‑fried greens such as bok choy or gai lan to balance the meal. In restaurants, the dish may be plated with a garnish of sliced scallions and a drizzle of sesame oil for added aroma.
On what occasions or celebrations is Chicken and Onion Stir Fry traditionally associated in Chinese culture?
While not a festival‑specific dish, Chicken and Onion Stir Fry is a staple for family gatherings, birthday meals, and weekday dinners because it is quick to prepare yet feels special. Its bright color and savory flavor make it suitable for celebrations where a harmonious, crowd‑pleasing dish is desired. It is also common during Lunar New Year as part of a larger banquet of varied stir‑fry dishes.
How does Chicken and Onion Stir Fry fit into the broader Chinese cuisine tradition of stir‑fry dishes?
Chicken and Onion Stir Fry exemplifies the Chinese culinary principle of "fast, high‑heat cooking" that locks in juices and retains crispness. It demonstrates the balance of protein, aromatics, and sauce that is central to many Chinese stir‑fry dishes such as beef with broccoli or shrimp with garlic. The use of soy‑oyster sauce highlights the umami foundation common across Chinese stir‑fry recipes.
What are the authentic traditional ingredients for Chicken and Onion Stir Fry versus acceptable modern substitutes?
Authentic ingredients include skinless chicken breast or thigh, fresh yellow onion, green onions, ginger, garlic, soy sauce, oyster sauce, and a splash of Shaoxing wine. Modern substitutes can include boneless chicken thighs for extra juiciness, low‑sodium soy sauce for health, or mushroom‑based oyster sauce for a vegetarian twist. The core flavor profile remains the same as long as the key aromatics and savory sauces are retained.
What are the most common mistakes to avoid when making Chicken and Onion Stir Fry from the Cook! Stacey Cook YouTube video?
Common mistakes include overcrowding the wok, which drops the temperature and leads to soggy onions, and over‑cooking the chicken, which makes it dry. Another pitfall is adding the sauce too early, causing it to burn rather than glaze. Following Stacey Cook’s tip to pre‑heat the wok and stir‑fry in batches ensures a crisp texture and glossy sauce.
Why does this Chicken and Onion Stir Fry recipe use high‑heat wok searing instead of slower simmering?
High‑heat wok searing quickly locks in the chicken’s juices and gives the onions a crisp, caramelized edge, which is essential for the dish’s texture contrast. Slower simmering would soften the onions and cause the sauce to reduce too much, resulting in a mushy dish. The rapid sear also creates the characteristic "wok hei" flavor prized in Chinese stir‑fry cuisine.
What texture and appearance should I look for to know my Chicken and Onion Stir Fry is cooked perfectly?
The chicken should be opaque throughout, with a slight pink blush in the center and a glossy, slightly caramelized surface. The onion slices should remain bright yellow or white and retain a firm bite, not mushy. The sauce should coat the ingredients lightly, giving a silky sheen without pooling.
What does the YouTube channel Cook! Stacey Cook specialize in, and how does it approach Chinese cooking?
Cook! Stacey Cook specializes in approachable, family‑friendly recipes that blend classic techniques with modern convenience. Her Chinese cooking videos, including the Chicken and Onion Stir Fry, focus on authentic flavor while simplifying steps for home cooks, often using readily available pantry staples. Stacey emphasizes clear, step‑by‑step visuals to help viewers master stir‑fry fundamentals.
What other Chinese recipes is the YouTube channel Cook! Stacey Cook known for that pair well with Chicken and Onion Stir Fry?
Cook! Stacey Cook is known for her Easy Egg Fried Rice, Garlic‑Soy Green Beans, and Sweet and Sour Pork, all of which complement the savory Chicken and Onion Stir Fry. These side dishes provide contrasting textures and flavors that round out a balanced Chinese‑style meal. She often suggests serving them together for a quick, complete dinner.
Last updated: August 20, 2026
