Made By Emily
Main Dishes

Chicken and Onion Stir-Fry with Garlic

Quick chicken stir-fry with onions served in a bowl.

Recipe Summary

  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Servings: 4
  • Cuisine: Asian-inspired
  • Course: Main dish
  • Calories: Approximately 320 kcal per serving

Ingredients

  • 1.43 pounds (650 g) boneless chicken thighs
  • 1 medium onion
  • 4 garlic cloves
  • 2 teaspoons light soy sauce (for marinating)
  • 1 tablespoon rice wine (for marinating)
  • 1/4 teaspoon black pepper (for marinating)
  • 1/4 teaspoon garlic powder (for marinating)
  • 2 teaspoons cornstarch (for marinating)
  • Oil for cooking (vegetable or canola oil recommended)
  • 1 teaspoon light soy sauce (for sauce)
  • 1 teaspoon rice wine (for sauce)
  • 1 teaspoon oyster sauce
  • 1/2 teaspoon sugar
  • 1/4 teaspoon black pepper (for sauce)
  • 1/2 teaspoon cornstarch (for sauce)
  • 1/4 cup (60 ml) water (for sauce)
  • A little scallion, chopped (optional, for garnish)

Instructions

  1. Cut the boneless chicken thighs into bite-sized pieces, about 1 to 1.5 inches (2.5 to 3.8 cm).
  2. In a medium bowl, combine 2 teaspoons light soy sauce, 1 tablespoon rice wine, 1/4 teaspoon black pepper, 1/4 teaspoon garlic powder, and 2 teaspoons cornstarch. Add the chicken pieces and toss well to coat. Let marinate for 15 minutes at room temperature.
  3. Heat a tablespoon of oil in a large skillet or wok over medium heat.
  4. Add the chicken pieces in a single layer, cooking without stirring until the underside turns golden brown (about 3-4 minutes). Flip and cook until golden all over, another 3-4 minutes. Remove chicken and set aside.
  5. Thinly slice the onion and finely mince the garlic cloves.
  6. Add a bit more oil to the pan if needed, then add half of the sliced onions. Stir-fry on medium heat until onions soften and begin to brown lightly (about 3 minutes).
  7. Add minced garlic and stir for 30 seconds until fragrant but not burning.
  8. Return the cooked chicken along with the remaining onions to the pan. Toss quickly to combine.
  9. In a small bowl, whisk together 1 teaspoon light soy sauce, 1 teaspoon rice wine, 1 teaspoon oyster sauce, 1/2 teaspoon sugar, 1/4 teaspoon black pepper, 1/2 teaspoon cornstarch, and 60 ml water.
  10. Pour this sauce over the chicken and onions. Increase heat to high and toss frequently until the sauce thickens and evenly coats the ingredients (about 1-2 minutes).
  11. If using, sprinkle chopped scallion on top and give a final toss just until the scallions soften slightly.
  12. Serve immediately, preferably with steamed rice or noodles.

Recipe Notes

  • Let the chicken sear undisturbed to develop a nice crust before flipping.
  • Don’t overcrowd the pan to ensure even browning and prevent steaming.
  • Mixing cornstarch with sauces creates a glossy texture and helps the sauce cling to the ingredients.
  • Use medium heat for stir-frying onions and garlic to get sweetness without burning.

Nutrition Estimate

Per serving (makes 4 servings):
Calories: ~320 kcal
Protein: ~35 g
Carbohydrates: ~8 g
Fat: ~14 g

Values are estimates and may vary by ingredients and portion size.