Step-by-Step Instructions

1. 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.

2. 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. 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. 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.

5. 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.

6. 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. 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. 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. 9.Serve

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