Chicken And Onion Stir Fry | Flavorful, Tender And Juicy Chicken Stir Fry With Vegetable

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces sodium intake while tamari is gluten-free.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil offers healthier fats, while canola oil is often less expensive.

cornstarch

🥗Healthier: arrowroot powder

💰Cheaper: flour

Arrowroot is a healthier thickener, while flour is a more common pantry item.

sesame oil

🥗Healthier: nut-free oil

💰Cheaper: olive oil

Nut-free oil is safer for allergies, while olive oil is versatile and affordable.

Prepare 6 slices of ginger and mince 5 cloves of garlic.

Cut 6 green onions into 2-inch sections, keeping the stem and leafy parts separate.

Cut 1.5 onions into large strips and separate the layers.

Cut skinless chicken breast or thigh into slices and marinate with soy sauce, oyster sauce, dark soy sauce, water, baking soda, sugar, white pepper powder, and cornstarch.

Mix in a touch of sesame oil.

Prepare a mixture of cornstarch and cold chicken broth, stirring until dissolved.

Heat oil in a pan over medium-high heat, add sugar and salt, then add onion and stir-fry for 30 seconds.

Add rice wine to the onion and toss briefly to evaporate the alcohol, then remove from pan.

Add more oil if needed, then add ginger slices to the pan and let sizzle briefly.

Add the stem part of the green onion, minced garlic, and chicken to the pan, spreading it out to pan-fry until golden brown on the bottom.

Stir to turn the chicken, then season with oyster sauce, sugar, and dark soy sauce.

Add the chicken broth and cornstarch mixture, stirring to combine and allowing it to thicken.

Once thickened, add the onion, leafy green onion parts, and crushed black pepper, then turn off the heat and toss everything together.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens