Honey Garlic Chicken Stir-Fry

Steps

1. 1

   Place the cubed chicken thighs in a bowl. Add the Shaoxing wine, salt, and cornstarch, and toss thoroughly so every piece is coated. Marinate for 15 minutes.

   Start 15-minute timer
2. 2

   While the chicken marinates, cut the scallions into 1/2-inch pieces and separate the white and green portions. Cut the onion into thick wedges and thinly slice the garlic.

3. 3

   In a small bowl, combine the dark soy sauce, light soy sauce, oyster sauce, minced garlic, ginger, honey, and sriracha. Mix until the honey is fully incorporated and set the sauce aside.

4. 4

   Heat the neutral oil in a large wok or skillet over medium-high heat until shimmering. Add the marinated chicken in a single layer, working in batches if necessary to avoid overcrowding.

5. 5

   Brown the chicken for about 5 minutes, turning occasionally, until the pieces are golden on the outside and nearly cooked through. Transfer the chicken to a plate.

   Start 5-minute timer
6. 6

   Add the sliced garlic, onion wedges, and scallion whites to the same pan. Stir-fry until the garlic is fragrant and the onions and scallions have softened, about 3 to 4 minutes.

   Start 4-minute timer
7. 7

   Return the browned chicken to the pan. Pour in the prepared sauce and toss everything together. Cook for several minutes, stirring frequently, until the sauce thickens and coats the chicken and vegetables; the chicken should reach 165°F (74 °C) / 74°C (165 °F) internally.

8. 8

   Add the scallion greens and toss until just wilted, about 30 seconds. Remove the pan from the heat.

   Start 30-second timer
9. 9

   Spoon the chicken stir-fry over bowls of hot cooked rice, if using. Serve immediately; it may also be eaten without rice.