Garlic Chicken Stir Fry

Ingredients

• 16 oz boneless skinless chicken thighs (cut into bite-sized cubes)
• 1 tbsp shaoxing wine (for marinade)
• 0.5 tsp salt (for marinade)
• 1 tbsp cornstarch (for marinade)
• 5 garlic (cloves, finely minced)
• 1 onion (cut into thick wedges)
• 3 scallions (cut into ½-inch pieces, whites and greens separated)
• 1 tbsp dark soy sauce
• 2 tbsp light soy sauce
• 1 tbsp oyster sauce
• 1 tsp chicken bouillon (or MSG)
• 2 tsp sugar
• 0.25 cup water
• 1 tbsp cooking oil (for frying)
• Rice (for serving)

Steps

1. 1

   Place your cubed chicken thighs in a bowl and marinate with shaoxing wine, salt, and cornstarch for 15 minutes.

2. 2

   While the chicken marinates, finely mince your garlic, cut your onion into thick wedges, and slice your scallions into half-inch pieces, separating the whites and greens.

3. 3

   In a small bowl, combine dark soy sauce, light soy sauce, oyster sauce, chicken bouillon, sugar, and water. Mix thoroughly and set aside.

4. 4

   Add oil to a pan over medium-high heat and add your chicken. Brown for about 5 minutes until cooked through, then remove and set aside.

5. 5

   In the same pan, add your onions, garlic, and scallion whites. Cook for about 2 minutes until softened and fragrant.

6. 6

   Return the chicken to the pan and pour in the sauce. Stir continuously until the sauce thickens and coats the chicken.

7. 7

   Add in your scallion greens and cook briefly until just wilted.

8. 8

   Serve over a fresh bowl of rice or enjoy it as is.

Notes

You can substitute chicken breast for thighs; slice them into thin strips instead of cubes for better texture. For a gluten-free version, use tamari or coconut aminos and GF-certified oyster sauce. This dish is great for meal prep and keeps for up to 3 days in the fridge.

Nutrition per serving

• main
• stir-fry
• chicken
• one-pan
• quick-dinner
• high-protein