Today, let’s make Chicken and Onion Stir-Fry — one of the easiest stir-fry dishes on the planet. I’ve shown you so many stir-fry recipes, but if you ever felt like they were still a bit too much work for you, you have to try this. It’s simple, quick, and absolutely delicious, so stop hesitating and give this a try. I’m sure you’ll absolutely love this dish.
Chicken and Onion Stir Fry (3-4 servings)
Ingredients:
- 1 lb (450g) boneless, skinless chicken breasts (or chicken thighs)
- 3 cloves garlic
- 2 tsp grated ginger
- 3-4 green onions, divided
- 1/2 red bell pepper
- 1 large yellow onion
- 2 tbsp neutral-tasting oil, divided
- 1 tsp toasted sesame oil
Marinade:
- 1/2 tbsp soy sauce
- 1 tbsp Shaoxing wine (or mirin, dry sherry, water, etc.)
- 1/4 tsp white pepper (or black pepper)
- 1/4 tsp baking soda
- 1 tbsp neutral oil (such as canola, grape seed, vegetable oil, etc.)
- 1 tbsp cornstarch
Sauce:
- 1 tbsp soy sauce
- 2 tbsp oyster sauce
- 1/2 tsp dark soy sauce (optional), for color
- 1 tbsp sugar
- 1 tbsp Shaoxing wine (or mirin, dry sherry, water, etc.)
- 1 tsp chicken bouillon powder
- 5 tbsp water
- 1 tbsp cornstarch
Instructions:
MARINATE CHICKEN
Cut the chicken into bite-sized pieces and transfer to a mixing bowl. Add all the marinade ingredients and gently massage it. Cover and marinate in the fridge for 10 minutes.
PREP VEGETABLES
1. Finely chop the garlic cloves. Grate a small knob of ginger, about 2 teaspoons.
2. Cut the green parts of the green onions into 2-inch (5cm) pieces and thinly slice the white parts.
3. Cut the bell pepper into bite-sized pieces, about 1/2 cup. Slice the onions into 1-inch (2.5 cm) thick pieces, then separate the layers so that they’re easy to stir-fry.
MAKE SAUCE
In a small container, add all the sauce ingredients and mix well. Set aside.
MAKE CHICKEN AND ONION STIR-FRY
1. In a large wok (or pan), heat 1 tablespoon of oil over high heat. Once it gets nice and hot, add the marinated chicken, spread it out in a single layer, and sear for 1 minute or until the bottom is nicely browned. Flip and cook the other side for 3 to 4 minutes or until the chicken is cooked through. Remove from the wok and set aside.
2. In the same wok, add 1 tablespoon of oil and heat it over high heat. Once it gets nice and hot, add the onion and spread it out. Let it sit for 1 minute, or until the onion is slightly charred.
3. Add the garlic, ginger, and white parts of the green onions. Sauté for 30 seconds or until fragrant.
4. Add the chicken back into the wok along with the bell pepper and sauce. Stir-fry everything for 1 minute or until everything is nicely coated.
5. Turn the heat off. Add 1 teaspoon of sesame oil and the remaining green onions. Give it a final mix. Serve with hot rice. Enjoy!
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Ingredients
1 lb (450g) boneless, skinless chicken breasts (or chicken thighs)
3 cloves garlic
2 tsp grated ginger
3-4 green onions, divided
1/2 red bell pepper
1 large yellow onion
2 tbsp neutral-tasting oil, divided
- Marinade:
1/2 tbsp soy sauce
1 tbsp Shaoxing wine (or mirin, dry sherry, water, etc.)
1/4 tsp white pepper (or black pepper)
1/4 tsp baking soda
1 tbsp neutral oil (such as canola, grape seed, vegetable oil, etc.)
1 tbsp cornstarch
- Sauce:
1 tbsp soy sauce
2 tbsp oyster sauce
1/2 tsp dark soy sauce (optional), for color
1 tbsp sugar
1 tbsp Shaoxing wine (or mirin, dry sherry, water, etc.)
1 tsp chicken bouillon powder
5 tbsp water
1 tbsp cornstarch
Directions
- Marinate Chicken
- Cut the chicken into bite-sized pieces and transfer to a mixing bowl. Add all the marinade ingredients and gently massage it. Cover and marinate in the fridge for 10 minutes.
- Prep Vegetables
- Finely chop the garlic cloves. Grate a small knob of ginger, about 2 teaspoons. Cut the green parts of the green onions into 2-inch (5cm) pieces and thinly slice the white parts. Cut the bell pepper into bite-sized pieces, about 1/2 cup. Slice the onions into 1-inch (2.5 cm) thick pieces, then separate the layers so that they’re easy to stir-fry.
- Make Chicken and Onion Stir-Fry
- In a large wok (or pan), heat 1 tablespoon of oil over high heat. Once it gets nice and hot, add the marinated chicken, spread it out in a single layer, and sear for 1 minute or until the bottom is nicely browned. Flip and cook the other side for 3 to 4 minutes or until the chicken is cooked through. Remove from the wok and set aside.
- In the same wok, add 1 tablespoon of oil and heat it over high heat. Once it gets nice and hot, add the onion and spread it out. Let it sit for 1 minute, or until the onion is slightly charred.
- Add the garlic, ginger, and white parts of the green onions. Sauté for 30 seconds or until fragrant.
- Add the chicken back into the wok along with the bell pepper and sauce. Stir-fry everything for 1 minute or until everything is nicely coated.
- Turn the heat off. Add 1 teaspoon of sesame oil and the remaining green onions. Give it a final mix. Serve with hot rice. Enjoy!
Notes
- 1 Tbsp = 15 ml, 1 Cup = 240 ml
