Stir-Fried Chicken with Chinese Onions

Ingredients

• 1 Boneless chicken thigh (Deboned, then cut into small pieces)
• 4 tsp Light soy sauce (1 tbsp for the marinade, then 1 tsp for cooking)
• 2 Onions (Cut into pieces)
• 1 tsp Cornstarch (Mix with the water)
• 3 tbsp Water (For mixing with the cornstarch)
• 3 tbsp Oil (For cooking in a wok or large skillet)
• 1 tsp Dark soy sauce (Added during cooking)

Steps

1. 1

   Debone the chicken thigh and cut the meat into small pieces.

2. 2

   Add 1 tbsp of light soy sauce to the chicken, mix to coat well, and marinate for 15 minutes.

3. 3

   Cut the two onions into pieces.

4. 4

   Mix the cornstarch with the 3 tbsp of water to prepare a slurry.

5. 5

   Heat a wok or large skillet over very high heat without adding anything at first. Wait until the pan is sufficiently hot and begins to smoke, which is presented as the secret to the cooking method.

6. 6

   Add the 3 tbsp of oil to the hot pan.

7. 7

   Add the marinated chicken and stir-fry for 1 minute.

8. 8

   Add the onions and stir-fry for 4 minutes.

9. 9

   Add 1 tsp of light soy sauce and 1 tsp of dark soy sauce, then continue cooking while stir-frying the ingredients.

10. 10

    Pour in the cornstarch slurry and stir-fry for another 5 seconds.

11. 11

    Serve immediately as soon as the dish is ready.

Notes

The video also mentions oyster sauce and Chinese rice vinegar in a presentation of sauces, but they are not added in the steps of this recipe. The transcription does not specify the size of the chicken pieces or the type of serving dish.

Nutrition per serving

• main course
• Chinese cuisine
• stir-fried
• high heat
• chicken
• quick
• dairy-free