Chicken Onion Stir Fry
Chicken Onion Stir Fry
Ingredients
For the Stir Fry
- 2 tablespoons oil, for cooking
- 1 onion, cut into thick wedges
- 4 scallions, cut into 1/2-inch pieces, whites and greens separated
For the Sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon light soy sauce
- 1 tablespoon oyster sauce
- 1/2 teaspoon sesame oil
- 1/2 teaspoon granulated sugar
- 2 tablespoons water
For Serving
- 4 cups cooked rice
Instructions
- 1
Place the cubed chicken thighs in a medium bowl. Add the Shaoxing wine, salt, and cornstarch. Mix thoroughly by hand until the chicken is well coated. Let the chicken marinate for 15 minutes.
⏱️ 2 min
- 2
While the chicken marinates, prepare the vegetables. Cut the onion into thick wedges. Cut the scallions into 1/2-inch pieces, separating the white parts from the green parts.
⏱️ 5 min
- 3
In a separate small bowl, combine the dark soy sauce, light soy sauce, oyster sauce, sesame oil, granulated sugar, and water. Mix thoroughly until all ingredients are well combined.
⏱️ 3 min
- 4
Heat the oil in a large skillet or wok over medium-high heat. Add the marinated chicken to the pan and cook for about 5 minutes, stirring occasionally, until it is cooked through and lightly browned. Remove the cooked chicken from the pan and set aside.
⏱️ 5 min
- 5
In the same pan, add the onion wedges and the white parts of the scallions. Sauté for 2-3 minutes until the onions begin to soften and become fragrant.
⏱️ 3 min
- 6
Return the cooked chicken to the pan with the onions and scallion whites. Pour the prepared sauce over the chicken and vegetables. Stir continuously for 2-3 minutes until the sauce starts to thicken to a desired consistency.
⏱️ 3 min
- 7
Add the green parts of the scallions to the pan. Stir once, then immediately remove from the heat as soon as the scallion greens are wilted.
⏱️ 1 min
- 8
Serve the Chicken Onion Stir Fry immediately over fresh cooked rice, or enjoy it as is.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
For the Stir Fry
- 2 tablespoons oil, for cooking
- 1 onion, cut into thick wedges
- 4 scallions, cut into 1/2-inch pieces, whites and greens separated
For the Sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon light soy sauce
- 1 tablespoon oyster sauce
- 1/2 teaspoon sesame oil
- 1/2 teaspoon granulated sugar
- 2 tablespoons water
For Serving
- 4 cups cooked rice
Instructions
- 1
Place the cubed chicken thighs in a medium bowl. Add the Shaoxing wine, salt, and cornstarch. Mix thoroughly by hand until the chicken is well coated. Let the chicken marinate for 15 minutes.
⏱️ 2 min - 2
While the chicken marinates, prepare the vegetables. Cut the onion into thick wedges. Cut the scallions into 1/2-inch pieces, separating the white parts from the green parts.
⏱️ 5 min - 3
In a separate small bowl, combine the dark soy sauce, light soy sauce, oyster sauce, sesame oil, granulated sugar, and water. Mix thoroughly until all ingredients are well combined.
⏱️ 3 min - 4
Heat the oil in a large skillet or wok over medium-high heat. Add the marinated chicken to the pan and cook for about 5 minutes, stirring occasionally, until it is cooked through and lightly browned. Remove the cooked chicken from the pan and set aside.
⏱️ 5 min - 5
In the same pan, add the onion wedges and the white parts of the scallions. Sauté for 2-3 minutes until the onions begin to soften and become fragrant.
⏱️ 3 min - 6
Return the cooked chicken to the pan with the onions and scallion whites. Pour the prepared sauce over the chicken and vegetables. Stir continuously for 2-3 minutes until the sauce starts to thicken to a desired consistency.
⏱️ 3 min - 7
Add the green parts of the scallions to the pan. Stir once, then immediately remove from the heat as soon as the scallion greens are wilted.
⏱️ 1 min - 8
Serve the Chicken Onion Stir Fry immediately over fresh cooked rice, or enjoy it as is.
⏱️ 1 min