Chinese Chicken with Onions

Ingredients

• 500 g Chicken breast or thigh, skinless, boneless (Cut into thin, large strips)
• 0.25 tsp Salt (Fine sea salt)
• 0.25 tsp Ground black pepper
• 1 tbsp Light soy sauce
• 1 tbsp Dark soy sauce
• 1 tbsp Oyster sauce
• 1 tbsp Cornstarch
• 6 tbsp Sunflower oil (High smoke‑point oil; 1 tbsp for marinating, 3 tbsp for first sear, 2 tbsp for onions)
• 500 g Onion (Cut into large chunks)

Instructions

1. Marinate the chicken

   Place the chicken strips in a large bowl. Add 1/4 tsp salt, 1/4 tsp ground black pepper, 1 tbsp light soy sauce, 1 tbsp dark soy sauce, 1 tbsp oyster sauce, 1 tbsp cornstarch and 1 tbsp sunflower oil. Mix thoroughly until every piece is coated.

   Time: PT10M

2. Prep the onions while chicken rests

   Peel and cut the onions into large chunks (about 2‑inch pieces). Let the marinated chicken sit at room temperature while you work.

   Time: PT5M

3. Sear the chicken

   Heat 3 tbsp sunflower oil in a wok or large skillet over high heat until the oil shimmers. Add the chicken in a single layer, spreading it out. Sear for 1 minute 30 seconds, flip, and sear the other side for another 1 minute 30 seconds. Finish with a quick 10‑second stir to coat the edges.

   Time: PT5M

   Temperature: High heat (≈200°C)

4. Set chicken aside

   Transfer the seared chicken to a plate and keep the pan on high heat.

   Time: PT1M

5. Stir‑fry the onions

   Add 2 tbsp sunflower oil to the hot pan. When the oil is shimmering, add the onion chunks and 1/4 tsp salt. Stir occasionally for about 4 minutes, until the onions turn soft, sweet and lightly caramelized.

   Time: PT5M

   Temperature: High heat (≈200°C)

6. Combine chicken and finish

   Return the chicken to the pan with the onions. Toss together over high heat for 2 minutes, allowing the flavors to meld and ensuring the chicken is cooked through.

   Time: PT2M

   Temperature: High heat (≈200°C)

7. Serve

   Transfer the chicken and onions to a serving plate. Serve hot, optionally garnished with sliced scallions or toasted sesame seeds.

   Time: PT1M

Nutrition Facts

Calories

300

Protein

25 g

Carbohydrates

10 g

Fat

12 g

Fiber

2 g

Ingredient Substitutions

• Instead of Chicken breast or thigh, skinless, boneless: Turkey breast, Pork tenderloin
• Instead of Salt: Kosher salt (use less)
• Instead of Light soy sauce: Low‑sodium soy sauce, Tamari
• Instead of Dark soy sauce: Regular soy sauce (use less)
• Instead of Oyster sauce: Hoisin sauce (different flavor)
• Instead of Cornstarch: All‑purpose flour (thicker coating)
• Instead of Sunflower oil: Canola oil, Peanut oil
• Instead of Onion: Shallots, Leeks

Equipment Needed

• Cutting board
• Sharp chef's knife
• Large mixing bowl
• Measuring spoons
• Wok or large skillet
• Spatula or tongs

Critical Steps — Do Not Skip

• Marinate the chicken
• Sear the chicken
• Stir‑fry the onions
• Combine chicken and finish

Chef Tips from the Video

• A wok gives the best sear because of its shape and high heat tolerance.
• Add a splash of Shaoxing rice wine with the sauces for extra depth.
• Garnish with thinly sliced scallions or toasted sesame seeds for texture and visual appeal.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days.

Freezer: Freeze in a sealed bag for up to 2 months; reheat thoroughly before serving.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Marinate the chicken up to 2 hours in advance; keep refrigerated.
• Pre‑cut the onions and store them in a sealed container in the fridge.
• The dish reheats well in a skillet over medium heat; add a splash of water to loosen the sauce.