Chicken and Onion Stir Fry
Chicken and Onion Stir Fry
Ingredients
For the Stir Fry
- 1 lb boneless, skinless chicken breasts, or chicken thighs
- 3 garlic, cloves
- 2 teaspoons grated ginger
- 3-4 green onions, divided
- 1/2 red bell pepper
- 1 yellow onion, large
- 2 tablespoons neutral-tasting oil, divided
- 1 teaspoon toasted sesame oil
For the Marinade
- 1/2 tablespoon soy sauce
- 1 tablespoon Shaoxing wine, or mirin, dry sherry, water, etc.
- 1/4 teaspoon white pepper, or black pepper
- 1/4 teaspoon baking soda
- 1 tablespoon neutral oil, such as canola, grape seed, vegetable oil, etc.
- 1 tablespoon cornstarch
For the Sauce
- 1 tablespoon soy sauce
- 2 tablespoons oyster sauce
- 1/2 teaspoon dark soy sauce, optional, for color
- 1 tablespoon sugar
- 1 tablespoon Shaoxing wine, or mirin, dry sherry, water, etc.
- 1 teaspoon chicken bouillon powder
- 5 tablespoons water
- 1 tablespoon cornstarch
Instructions
- 1
Cut the 1 lb (450g) boneless, skinless chicken breasts (or chicken thighs) into thin slices, then into bite-sized pieces. Place the chicken pieces in a bowl.
⏱️ 5 min
- 2
Add the marinade ingredients to the chicken: 1/2 tablespoon soy sauce, 1 tablespoon Shaoxing wine (or mirin, dry sherry, water, etc.), 1/4 teaspoon white pepper (or black pepper), 1/4 teaspoon baking soda, 1 tablespoon neutral oil (such as canola, grape seed, vegetable oil, etc.), and 1 tablespoon cornstarch. Mix everything well until the chicken is fully coated. Set aside to marinate.
⏱️ 5 min
- 3
Finely mince the 3 cloves of garlic. Grate the 2 teaspoons of ginger. Slice the 3-4 green onions, separating the white and green parts. Cut the 1/2 red bell pepper into thin slices. Cut the 1 large yellow onion into thin slices.
⏱️ 5 min
- 4
In a separate bowl, combine the sauce ingredients: 1 tablespoon soy sauce, 2 tablespoons oyster sauce, 1/2 teaspoon dark soy sauce (optional, for color), 1 tablespoon sugar, 1 tablespoon Shaoxing wine (or mirin, dry sherry, water, etc.), 1 teaspoon chicken bouillon powder, 5 tablespoons water, and 1 tablespoon cornstarch. Whisk until all ingredients are well combined and the cornstarch is dissolved. Set aside.
⏱️ 5 min
- 5
Heat 1 tablespoon neutral-tasting oil in a large pan or wok over high heat. Once the oil is hot, add the marinated chicken in a single layer. Sear the chicken for 1-2 minutes per side until golden brown and cooked through. Remove the cooked chicken from the pan and set aside.
⏱️ 5 min
- 6
Add the remaining 1 tablespoon neutral-tasting oil to the same pan. Add the sliced yellow onion and stir-fry for 1-2 minutes until slightly softened. Add the minced garlic, grated ginger, and the white parts of the green onions. Stir-fry for about 30 seconds until fragrant. Add the sliced red bell pepper and continue to stir-fry for 1-2 minutes until slightly tender-crisp.
⏱️ 5 min
- 7
Return the cooked chicken to the pan with the vegetables. Give the prepared sauce a quick whisk (as cornstarch settles). Pour the sauce over the chicken and vegetables in the pan. Stir continuously for 1-2 minutes until the sauce thickens and coats all the ingredients. Add the green parts of the green onions and 1 teaspoon toasted sesame oil. Stir briefly to combine.
⏱️ 5 min
- 8
Serve immediately, optionally over rice.
Kitchen Tools
Nutrition Facts (per serving)
Chicken and Onion Stir Fry
For the Stir Fry
- 1 lb boneless, skinless chicken breasts, or chicken thighs
- 3 garlic, cloves
- 2 teaspoons grated ginger
- 3-4 green onions, divided
- 1/2 red bell pepper
- 1 yellow onion, large
- 2 tablespoons neutral-tasting oil, divided
- 1 teaspoon toasted sesame oil
For the Marinade
- 1/2 tablespoon soy sauce
- 1 tablespoon Shaoxing wine, or mirin, dry sherry, water, etc.
- 1/4 teaspoon white pepper, or black pepper
- 1/4 teaspoon baking soda
- 1 tablespoon neutral oil, such as canola, grape seed, vegetable oil, etc.
- 1 tablespoon cornstarch
For the Sauce
- 1 tablespoon soy sauce
- 2 tablespoons oyster sauce
- 1/2 teaspoon dark soy sauce, optional, for color
- 1 tablespoon sugar
- 1 tablespoon Shaoxing wine, or mirin, dry sherry, water, etc.
- 1 teaspoon chicken bouillon powder
- 5 tablespoons water
- 1 tablespoon cornstarch
Instructions
- 1
Cut the 1 lb (450g) boneless, skinless chicken breasts (or chicken thighs) into thin slices, then into bite-sized pieces. Place the chicken pieces in a bowl.
⏱️ 5 min - 2
Add the marinade ingredients to the chicken: 1/2 tablespoon soy sauce, 1 tablespoon Shaoxing wine (or mirin, dry sherry, water, etc.), 1/4 teaspoon white pepper (or black pepper), 1/4 teaspoon baking soda, 1 tablespoon neutral oil (such as canola, grape seed, vegetable oil, etc.), and 1 tablespoon cornstarch. Mix everything well until the chicken is fully coated. Set aside to marinate.
⏱️ 5 min - 3
Finely mince the 3 cloves of garlic. Grate the 2 teaspoons of ginger. Slice the 3-4 green onions, separating the white and green parts. Cut the 1/2 red bell pepper into thin slices. Cut the 1 large yellow onion into thin slices.
⏱️ 5 min - 4
In a separate bowl, combine the sauce ingredients: 1 tablespoon soy sauce, 2 tablespoons oyster sauce, 1/2 teaspoon dark soy sauce (optional, for color), 1 tablespoon sugar, 1 tablespoon Shaoxing wine (or mirin, dry sherry, water, etc.), 1 teaspoon chicken bouillon powder, 5 tablespoons water, and 1 tablespoon cornstarch. Whisk until all ingredients are well combined and the cornstarch is dissolved. Set aside.
⏱️ 5 min - 5
Heat 1 tablespoon neutral-tasting oil in a large pan or wok over high heat. Once the oil is hot, add the marinated chicken in a single layer. Sear the chicken for 1-2 minutes per side until golden brown and cooked through. Remove the cooked chicken from the pan and set aside.
⏱️ 5 min - 6
Add the remaining 1 tablespoon neutral-tasting oil to the same pan. Add the sliced yellow onion and stir-fry for 1-2 minutes until slightly softened. Add the minced garlic, grated ginger, and the white parts of the green onions. Stir-fry for about 30 seconds until fragrant. Add the sliced red bell pepper and continue to stir-fry for 1-2 minutes until slightly tender-crisp.
⏱️ 5 min - 7
Return the cooked chicken to the pan with the vegetables. Give the prepared sauce a quick whisk (as cornstarch settles). Pour the sauce over the chicken and vegetables in the pan. Stir continuously for 1-2 minutes until the sauce thickens and coats all the ingredients. Add the green parts of the green onions and 1 teaspoon toasted sesame oil. Stir briefly to combine.
⏱️ 5 min - 8
Serve immediately, optionally over rice.