Takeout-Style Chicken and Onion Stir-Fry

Ingredients

• Chicken breast (Thinly sliced; approximately 450 g / 1 lb)
• 1 Onion (Sliced into strips; approximately 150 g edible weight)
• Spring onion (Cut into sections, with white and green parts kept separate; approximately 30 g)
• Ginger (Sliced; approximately 10 g)
• Garlic (Minced; approximately 2 cloves / 6 g)
• Cooking oil (A little, for stir-frying)
• Salt (A pinch, for the onion)
• 0.5 cup Water (Approximately 120 ml)
• 1 tbsp Soy sauce (For the marinade)
• 1 tsp Dark soy sauce (For the marinade)
• 0.5 tbsp Oyster sauce (For the marinade)
• 1 tbsp Cooking wine (For the marinade)
• 1 tsp Baking soda (For tenderizing the chicken)
• 1 tsp Sugar (For the marinade)
• 1 tsp Chicken powder (Chicken bouillon or chicken seasoning powder)
• Black pepper (To taste; approximately 0.5 g)
• 1 tbsp Cornstarch (For the marinade; it will thicken the sauce without a separate slurry)
• 0.5 tbsp Sesame oil (For the marinade)

Steps

1. 1

   Slice the chicken breast thinly and evenly, cutting across the grain where possible so it cooks quickly and remains tender.

2. 2

   Place the sliced chicken in a bowl. Add the soy sauce, dark soy sauce, oyster sauce, cooking wine, baking soda, sugar, chicken powder, black pepper, cornstarch, and sesame oil.

3. 3

   Mix thoroughly until every piece of chicken is coated with the marinade. Cover and marinate for 15 minutes.

4. 4

   Slice the onion into strips. Cut the spring onion into sections, keeping the white and green portions separate.

5. 5

   Heat a wok or large skillet over medium-high heat and add a little cooking oil.

6. 6

   Add the sliced onion and a pinch of salt. Stir-fry for about 1 minute, until slightly softened but still holding its shape. Remove the onion from the pan and set it aside.

7. 7

   Add a little more oil to the pan if it looks dry. Add the ginger slices, minced garlic, marinated chicken, and the white part of the spring onion.

8. 8

   Spread the chicken into a single layer and let it sear undisturbed until browned on the underside. Flip the pieces and stir-fry until the chicken is cooked through, with no pink center.

9. 9

   Pour in about 1/2 cup water. Stir and scrape the bottom of the pan as the cornstarch coating loosens into the liquid. Simmer briefly until the sauce becomes thick and glossy; no additional cornstarch slurry is needed.

10. 10

    Add the green part of the spring onion and return the cooked onion to the pan. Toss everything together until evenly coated and heated through.

11. 11

    Serve immediately over steamed rice.

Notes

The source description specifies a 15-minute marinade, 1/2 tablespoon each of oyster sauce and sesame oil, and a 1-minute onion stir-fry. The transcript gives slightly different amounts and times; the written ingredient list and steps were used as the primary source.

Nutrition per serving

• main
• dinner
• stir-fried
• takeout-style
• Chinese-inspired
• chicken
• quick meal
• rice bowl