Honey Garlic Chicken Stir-Fry

Ingredients

• 1.5 lb boneless, skinless chicken thighs (Cut into cubes)
• 2 tbsp Shaoxing wine (For the marinade)
• 0.5 tsp salt (For the marinade)
• 2 tbsp cornstarch (For the marinade)
• 6 scallions (Cut into 1/2-inch pieces; separate white and green portions)
• 1 yellow onion (Cut into thick wedges)
• 6 cloves garlic (Thinly slice 4 cloves for the stir-fry; mince 2 cloves for the sauce)
• 2 tbsp neutral cooking oil (For browning the chicken and cooking the vegetables)
• 1 tbsp dark soy sauce (For the sauce)
• 2 tbsp light soy sauce (For the sauce)
• 2 tbsp oyster sauce (For the sauce)
• 1 tbsp fresh ginger (Finely grated or minced for the sauce)
• 2 tbsp honey (For the sauce)
• 1 tbsp sriracha (Adjust to taste)
• 4 cup cooked white rice (For serving; optional)

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.

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.

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.

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 internally.

8. 8

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

9. 9

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

Notes

The transcript provides the ingredient names and method but not measurements. Quantities are practical estimates reconstructed for a four-serving stir-fry. Add the chicken in batches if needed so it browns rather than steams.

Nutrition per serving

• main
• stir-fried
• chicken
• East Asian-inspired
• quick meal
• rice
• spicy
• family dinner