Chicken Onion Stir Fry
Equipment
Ingredients
Stir Fry
- 16 oz chicken thighs, cut into bite-sized cubes
- 1 tbsp Shaoxing wine
- ½ tsp salt
- 1 tbsp cornstarch
- 1 large onion, cut into thick wedges
- 3 scallions, cut into ½-inch pieces (whites and greens separated)
Stir Fry Sauce
- 1 tbsp dark soy sauce
- 1 tbsp light soy sauce
- 1 tbsp oyster sauce
- 1 tsp sesame oil
- 1 tsp sugar
- 2 tbsp water
Optional Serving
- Steamed rice
Instructions
- In a bowl, combine the cubed chicken thighs with Shaoxing wine, salt, and cornstarch. Mix thoroughly and marinate for 15 minutes.
- While the chicken marinates, cut the onion into thick wedges and slice the scallions into ½-inch pieces, separating the whites and greens.
- In a small bowl, combine dark soy sauce, light soy sauce, oyster sauce, sesame oil, sugar, and water. Mix well and set aside.
- Heat a pan with a bit of oil and add the marinated chicken in a single layer. Cook for about 5 minutes, browning on all sides, then remove from the pan and set aside.
- In the same pan, add the onions and scallion whites. Cook for a couple of minutes until slightly softened.
- Add the chicken back into the pan along with the sauce. Stir continuously until the sauce thickens and coats the chicken and onions.
- Finish by adding the scallion greens and cook just until wilted.
- Serve over a fresh bowl of rice, or enjoy it straight from the pan.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Why I Love This Chicken Onion Stir Fry
For me, this Chicken Onion Stir Fry checks all the boxes of a great meal. It’s quick, tasty, and also relatively healthy. The chicken is juicy from the velveting process, and the onions are soft, but still have that signature bite that is so delicious. Additionally, the sauce thickens into almost like a glaze and coats every piece of chicken and onion. Especially when you serve it over rice, the grains soak up the sauce too, making every bite heaven, even the rice!
What Makes This Chicken Onion Stir Fry So Good
In my opinion, marinating the chicken is a non-negotiable in this recipe. Not only does the shaoxing wine and cornstarch make the chicken more tender, but it also helps it get that amazing sear that you can’t usually get without marinating it. The onions also aren’t just a filler to give the stir fry extra volume, but they also add their own layer of flavors to the dish as well. When cooked in the pan, they soften and release their natural sweetness, which plays with the natural umami and savory flavors of the sauce. It’s that balanced flavor profile of the sauce and all the ingredients that makes this dish so good.
What You’ll Need To Make Chicken Onion Stir Fry
Chicken
- 16 oz chicken thighs, cut into bite sized cubes
- 1 tbsp Shaoxing wine
- ½ tsp salt
- 1 tbsp cornstarch
Vegetables
- 1 large onion, cut into thick wedges
- 3 scallions, cut into ½ inch pieces with whites and greens separated
Stir Fry Sauce
- 1 tbsp dark soy sauce
- 1 tbsp light soy sauce
- 1 tbsp oyster sauce
- 1 tsp sesame oil
- 1 tsp sugar
- 2 tbsp water
Optional Serving
- Steamed rice
How to Make Chicken Onion Stir Fry
Combine the chicken thighs with Shaoxing wine, salt, and cornstarch and let marinate for 15 minutes until evenly coated.
Stir together the dark soy sauce, light soy sauce, oyster sauce, sesame oil, sugar, and water until combined.
Add chicken in a single layer in an oiled pan and cook for about 5 minutes until browned and cooked through. Remove the chicken from the pan once the exterior is golden and the inside is no longer pink.
Add the onion wedges and scallion whites to the same pan and cook until slightly softened.
Return the chicken to the pan and pour in the sauce. Stir continuously over medium heat until the sauce thickens and coats the chicken and onions.
Add the scallion greens and cook briefly until just wilted.
Serve immediately over steamed rice.
Tips and Variations
If it’s difficult to get a good sear on your chicken, cook the chicken in batches so the pan stays hot and the pieces brown instead of steam.
If you’re an onion lover like me, slice the wedges even larger so they hold their shape and texture while cooking.
For an even darker and more umami flavor, add even more dark soy sauce.
Frequently Asked Questions
Can I use chicken breast instead of thighs?
Yes, but chicken breast cooks faster and can dry out more easily, so if you use it, reduce the cooking time slightly.
Why is cornstarch added to the chicken?
Cornstarch forms a light coating that helps the chicken brown and also keeps the chicken tender.
Can I make this ahead of time?
This dish is perfect for meal prepping! Once cooked and cooled, place your Chicken Onion Stir Fry in an airtight container and store in the fridge for up to 4 days.
What to Make Next
If you love chicken dishes, try my Thai Basil Chicken!
Want a beef dish instead? You’ll love my Mongolian Ground Beef!
Craving an indulgent dish? Try my Korean Fried Chicken Tenders!
