Chicken And Onion Stir Fry
Serves 4
Directions
- 1Prepare six slices of ginger.
- 2Mince five cloves of garlic.
- 3Cut six green onions into 2-inch sections, separating the stem part and the leafy part.
- 4Cut about one and a half onions into large strips and separate the layers.
- 5Slice the chicken (skinless chicken breast or thigh can be used).
- 6Marinate the chicken with soy sauce, oyster sauce, dark soy sauce, water, baking soda, sugar, white pepper powder, and cornstarch.
- 7Mix well and then mix in a touch of sesame oil.
- 8Prepare the chicken broth and cornstarch mixture by adding cornstarch to cold chicken broth and stirring until dissolved.
- 9Add some oil to a hot pan over medium-high heat.
- 10Add a touch of sugar and salt to the oil.
- 11Immediately add the onion to the pan and stir-fry for about 30 seconds.
- 12Add a touch of rice wine and continue to toss the onion to let the alcohol evaporate.
- 13Remove the onion from the pan.
- 14Add a little more oil to the pan if needed.
- 15Add the ginger slices to the oil and let them sizzle briefly to release some flavor.
- 16Add the stem part of the green onion, minced garlic, and the chicken to the pan.
- 17Spread the chicken out and let it pan-fry until the bottom is slightly golden brown.
- 18Stir the chicken to turn most of it over and add a touch of rice wine.
- 19Stir-fry the chicken until most of it looks cooked on the surface.
- 20Season the chicken with oyster sauce, a touch of sugar, and some dark soy sauce.
- 21Continue to stir-fry the chicken until the color looks even.
- 22Add the chicken broth and cornstarch mixture, making sure to stir it up before adding.
- 23The mixture will quickly boil and thicken into a sauce.
- 24Once the sauce thickens to the desired consistency, add the onion, the leafy part of the green onion, and some crushed black pepper to the pan.
- 25Turn off the heat and give everything a few more quick tosses to mix it together.
Ingredients
- 0.25 tsp sugar
- 0.25 tsp salt
- 335 g onion
- 1.5 tsp rice wine
- 585 g chicken
- 2 tsp soy sauce
- 0.75 tsp oyster sauce
- 0.75 tsp dark soy sauce
- 4.5 tsp water
- 1 tsp baking soda
- 0.5 tsp sugar
- 0.25 tsp white pepper powder
- 5.5 tbsp cornstarch
- 3 tsp sesame oil
- 6 slices ginger
- 6 stalks green onion
- 5 cloves garlic
- 3 tsp rice wine
- 2 tsp oyster sauce
- 0.5 tsp sugar
- 3.75 tsp dark soy sauce
- 0.75 cup unsalted chicken broth
- 1.5 tsp cornstarch
- 0.33 tsp black pepper
Equipment
knifecutting boardbowlpantongsplate
Tips
- Take the time to separate the layers of onion as there won't be enough time during stir-frying.
- Stir up the chicken broth and cornstarch mixture before adding it to the pan because cornstarch tends to settle on the bottom.
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