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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.

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.

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.

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.

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.

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.

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.

Serve the Chicken Onion Stir Fry immediately over fresh cooked rice, or enjoy it as is.


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.

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.

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.

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.

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.

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.

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.

Serve the Chicken Onion Stir Fry immediately over fresh cooked rice, or enjoy it as is.
