Chicken and Onion Stir Fry Recipe

Chicken and Onion Stir Fry

1. Preparation [00:29]

• Mince the 5 cloves of garlic.
• Cut the 6 stalks of green onion into 2-inch sections, separating the stem (white) parts from the leafy (green) parts.
• Cut 11.8 oz of onion into large strips and separate the layers.

2. Marinate the Chicken [01:09]

• Cut the chicken breast into slices.
• In a bowl, combine the chicken with 2 tsp soy sauce, 2 tsp oyster sauce, 3/4 tsp dark soy sauce, 4 1/2 tsp water, 1 tsp baking soda, 1/2 tsp sugar, 1/4 tsp white pepper powder, and 5 1/2 tbsp cornstarch.
• Mix well, then add 3 tsp sesame oil and stir again.

3. Make the Sauce Mixture [01:46]

• In a measuring cup, mix 3/4 cup unsalted chicken broth with 1 1/2 tsp cornstarch until the starch is completely dissolved.

4. Cook the Onion [02:14]

• Heat a pan over medium-high heat with some oil.
• Add 1/4 tsp sugar and 1/4 tsp salt to the hot oil, then immediately add the onion strips.
• Stir-fry for about 30 seconds.
• Add 1 1/2 tsp rice wine, stir-fry a few more times to let the alcohol evaporate, then remove the onions from the pan.

5. Stir-fry Chicken [02:54]

• Add a little more oil to the pan if needed and add the ginger slices.
• Once the ginger is sizzling, add the green onion stems, minced garlic, and the marinated chicken.
• Spread the chicken out and let it pan-fry until the bottom is golden brown.
• Add 3 tsp rice wine, stir, and cook until most of the chicken is cooked through.
• Add 3/4 tsp oyster sauce, 1/2 tsp sugar, and 3 3/4 tsp dark soy sauce. Stir to coat evenly.

6. Finish the Stir Fry [03:56]

• Stir the sauce mixture before adding it to the pan. Cook until the sauce thickens.
• Add the cooked onions, the leafy part of the green onion, and 1/3 tsp black pepper.
• Turn off the heat, stir everything together to combine, and serve.