Step 1: Prepare Vegetables and Aromatics

Slice the ginger, finely mince the garlic. Cut the green onions into 2-inch sections, keeping the white/light green stem parts and the dark green leafy parts separate. Cut the onion into large strips and separate all the layers.

Step 2: Marinate the Chicken

Slice the chicken breast into thin pieces. In a large bowl, combine the chicken with soy sauce, 3/4 tsp oyster sauce, 3/4 tsp dark soy sauce, water, baking soda, 1/2 tsp sugar, white pepper powder, and 5 1/2 tbsp cornstarch. Mix until the chicken is evenly coated. Finish by mixing in the sesame oil.

Step 3: Prepare the Cornstarch Slurry

In a separate bowl or measuring cup, combine the cold unsalted chicken broth with 1 1/2 tsp of cornstarch. Stir well until the cornstarch is completely dissolved. Set aside.

Step 4: Stir-fry the Onions

Heat a generous amount of oil in a large pan or wok over medium-high heat. Add 1/4 tsp of sugar and 1/4 tsp of salt to the hot oil. Immediately add the separated onion strips and stir-fry for about 30 seconds. Add 1 1/2 tsp of rice wine and toss for a few more seconds. Remove the onions from the pan and set them aside.

Step 5: Sauté Aromatics and Cook Chicken

Add a little more oil to the same pan if necessary. Add the ginger slices and let them sizzle. Then, add the stem parts of the green onion and the minced garlic. Immediately add the marinated chicken, spreading it out in a single layer. Let it pan-fry without moving until the bottom is slightly golden brown.

Step 6: Season the Chicken

Stir the chicken to turn it over. Add 3 tsp of rice wine. Continue to stir-fry until the chicken is mostly cooked on the surface. Add 2 tsp oyster sauce, 1/2 tsp sugar, and 3/4 tsp dark soy sauce. Stir-fry until the chicken is evenly coated in the seasonings.

Step 7: Thicken the Sauce

Give the chicken broth and cornstarch mixture a final stir, then pour it into the pan with the chicken. Stir everything together as the sauce comes to a boil and thickens, which will happen quickly.

Step 8: Combine and Finish

Once the sauce has thickened to your desired consistency, add the pre-cooked onions, the leafy parts of the green onion, and the crushed black pepper to the pan. Turn off the heat immediately. Give everything a few final tosses to combine well.

Step 9: Serve

Transfer the Chicken and Onion Stir Fry to a serving plate. Serve hot with steamed rice.

• Separate the stem and leafy parts of the green onion as they are added at different times during cooking.

• It's important to separate the layers of the onion before cooking for an even and quick stir-fry.

• If using regular salted chicken broth instead of unsalted, you may need to reduce the amount of other salty ingredients like soy sauce.

• Always stir the cornstarch and broth mixture right before adding it to the hot pan to ensure the cornstarch hasn't settled at the bottom.

• Turn off the heat before adding the final vegetables (cooked onion and leafy green onion) to maintain their crisp texture.

• Skinless chicken thighs can be used as a substitute for chicken breast.

• If chicken broth is unavailable, water can be used instead.