Chicken And Onion Stir Fry – Chinese Style

Ready in

30 mins

Cuisine

Asian · Chinese

Prep Time

20 min

Cook Time

10 min

Serving

4 People

Difficulty

Easy

Calories / Serving

~520 kcal

Spicy Level

Mild
Recipe by Cooks Daisy Cook on YouTube
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Measurements
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All Ingredients

Main Ingredients & Aromatics

All Ingredients

For the Chicken Marinade

All Ingredients

For the Sauce & Stir-fry

Step-by-Step Instructions

Follow each step to make the recipe successfully.

  1. Prepare Vegetables and Aromatics

    Slice the ginger, finely 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.

  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.

  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.

  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 . 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.

  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 garlic. Immediately add the chicken, spreading it out in a single layer. Let it pan-fry without moving until the bottom is slightly golden brown.

  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.

  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.

  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.

  9. Serve

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

Before You Cook

Helpful details before you start
Ingredient SubstitutionsMissing something? View suitable alternatives.
View 4 swaps

  • No Onion?

    • 1 tbsp onion powder (per medium onion)
    • 3 tbsp dried minced onion
    • Shallots or leeks (1:1)

  • No Garlic (fresh)?

    • 1/4 tsp garlic powder (per clove)
    • 1/2 tsp garlic granules (per clove)

  • No Soy sauce?

    • Tamari (1:1) — Gluten-free option.
    • Coconut aminos (1:1, milder & sweeter)
    • Worcestershire sauce + a pinch of salt

  • No Cornstarch?

    • 2 tbsp all-purpose flour (per 1 tbsp cornstarch)
    • Arrowroot powder (1:1)
    • Tapioca starch (1:1)
AllergensThis recipe contains soy and gluten and shellfish and sesame.
soyglutenshellfishsesame

Variations

Simple ways to adapt this recipe.

  • Skinless chicken thighs can beIngredient swap

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

  • If chicken broth is unavailable

    Water can be used instead.

Helpful Tips

Small details that can improve the final result.

  • TipSeparate the Stem and Leafy

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

  • Cooking tipIt's Important to Separate the

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

  • Ingredient noteIf Using Regular Salted Chicken

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

  • Cooking tipAlways Stir the Cornstarch and

    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.

  • Cooking tipTurn Off the Heat Before

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

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