Craving a delicious, restaurant-quality meal that takes just minutes to prepare? This Chicken and Onion Stir Fry delivers tender, juicy chicken and perfectly crisp onions in a savory sauce that will have your family asking for seconds. Ready in under 30 minutes, this versatile dish pairs beautifully with steamed rice for a complete, satisfying meal that beats takeout every time.
Ingredients
For the Onions:
- 1/4 tsp (1.5g) sugar
- 1/4 tsp (1.5g) salt
- 11.8 oz (335g) onions, cut into large strips
- 1 1/2 tsp (7ml) rice wine
For the Chicken Marinade:
- 20.64 oz (585g) chicken breast or thighs, sliced
- 2 tsp (10ml) soy sauce
- 3/4 tsp (4ml) oyster sauce
- 3/4 tsp (4ml) dark soy sauce
- 4 1/2 tsp (22ml) water
- 1 tsp (4g) baking soda
- 1/2 tsp (2.5g) sugar
- 1/4 tsp (1g) white pepper powder
- 5 1/2 tbsp (50g) cornstarch
- 3 tsp (15ml) sesame oil
Aromatics:
- 6 slices fresh ginger
- 6 stalks green onions, cut into 2-inch sections (separate white and green parts)
- 5 cloves garlic, minced
For Cooking:
- 3 tsp (15ml) rice wine
- 2 tsp (10ml) oyster sauce
- 1/2 tsp (2.5g) sugar
- 3 3/4 tsp (18ml) dark soy sauce
Cornstarch Mixture:
- 3/4 cup (180ml) unsalted chicken broth
- 1 1/2 tsp (7g) cornstarch
- 1/3 tsp (1g) black pepper
Instructions
Step 1: Prepare the Ingredients
Cut chicken into thin slices and marinate with soy sauce, oyster sauce, dark soy sauce, water, baking soda, sugar, white pepper powder, and cornstarch. Mix thoroughly, then add sesame oil. Set aside for 10 minutes.
Step 2: Prep Vegetables and Aromatics
Slice ginger into 6 pieces and mince garlic. Cut green onions into 2-inch sections, keeping white and green parts separate. Cut onions into large strips and separate the layers completely.
Step 3: Make Cornstarch Slurry
Mix cornstarch with cold chicken broth until completely dissolved. Set aside.
Step 4: Stir Fry the Onions
Heat oil in a large wok or skillet over medium-high heat. Add sugar and salt to the oil, then immediately add onions. Stir-fry for 30 seconds, add rice wine, and toss quickly. Remove onions from pan and set aside.
Step 5: Cook the Chicken
Add more oil if needed. Add ginger slices and let them sizzle briefly. Add white parts of green onions, minced garlic, and marinated chicken. Spread chicken in single layer and let it brown on the bottom.
Step 6: Season and Sauce
Flip chicken and add rice wine. Stir-fry until chicken looks mostly cooked. Season with oyster sauce, sugar, and dark soy sauce. Continue cooking until evenly colored.
Step 7: Create the Sauce
Stir the cornstarch mixture and add to the pan. The sauce will quickly thicken and bubble.
Step 8: Final Assembly
When sauce reaches proper consistency, return the cooked onions to the pan. Add green parts of scallions and black pepper. Turn off heat and toss everything together.
Recipe Details
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Servings: 4-6
Nutrition per serving: Calories: 285 | Protein: 32g | Carbs: 18g | Fat: 9g | Fiber: 2g | Sodium: 680mg
Why This Recipe Works
This Chicken and Onion Stir Fry is a nutritionally balanced meal that combines lean protein with vegetables in a flavorful sauce. The marinade with baking soda ensures incredibly tender chicken, while the quick cooking method preserves the onions’ crisp texture and natural sweetness. The dish provides high-quality protein for muscle maintenance, essential vitamins from the aromatics, and the controlled cooking method retains maximum nutritional value. The cornstarch slurry creates a glossy sauce that coats every ingredient perfectly, delivering restaurant-quality results at home.
The combination of ginger and garlic offers anti-inflammatory properties, while the moderate use of soy-based sauces provides umami depth without excessive sodium. This one-pan meal minimizes cleanup while maximizing flavor, making it an excellent choice for busy weeknights when you want something both healthy and satisfying.