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CHICKEN and ONIONS Stir fry

Byamazingfoodstv



Chicken and Onion Stir-Fry is a classic Chinese-inspired dish where tender, marinated chicken is quickly stir-fried with sweet onions, ginger, garlic, and green onions. The chicken stays juicy thanks to a light velveting marinade with baking soda, cornstarch, and sesame oil, while the onions add natural sweetness. A savoury sauce made with soy sauce, oyster sauce, and dark soy sauce ties it all together, finished with a silky chicken broth glaze.

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Chicken and Onion Stir Fry Recipe
Ingredients
For the Chicken Marinade:
• 2 Chicken breast , sliced thinly – 21 oz / 585 g
• Soy sauce – 2 tsp / 10 ml
• Oyster sauce – ¾ tsp / 3.7 ml
• Dark soy sauce – ¾ tsp / 3.7 ml
• Water – 4 ½ tsp / 22 ml
• Baking soda – 1 tsp
• Sugar – ½ tsp / 2 g
• White pepper – ¼ tsp / 0.5 g
• Cornstarch – 5 ½ tbsp / 50 g / ⅓ cup US
• Sesame oil – 3 tsp / 15 ml
For the Aromatics & Vegetables:
• Onion, sliced – 12 oz / 335 g
• Ginger – 6 slices
• Green onion – 6 stalks, cut into 1-inch pieces
• Garlic – 5 cloves, minced
For the First Seasoning:
• Sugar – ¼ tsp / 1 g
• Salt – ¼ tsp / 1 g
• Rice wine – 1 ½ tsp / 7.5 ml
For the Sauce Mix:
• Rice wine – 3 tsp / 15 ml
• Oyster sauce – 2 tsp / 10 ml
• Sugar – ½ tsp / 2 g
• Dark soy sauce – 3 ¾ tsp / 18 ml
Slurry (for sauce thickening):
• Unsalted chicken broth – ¾ cup / 180 ml
• Cornstarch – 1 ½ tsp / 5 g
Finish:
• white / Black pepper – ⅓ tsp / 0.7 g

#backyardchef #chinese #chicken #stirfry #onions

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42 Comments

  4. Lovely recipe,I don’t make a lot of Chinese style recipes,don’t really know why as I do enjoy the taste. I sometimes make a tofu dish,or the peanut butter noodle dish. White pepper isn’t so easy to find in the US,I found mine in a Chinese supermarket,and I found whole white peppercorns in a Bengali supermarket. I need to get some chicken breasts so I can try this dish,I have lots of onions.😊

  12. I resist commenting on each video just to prove that I can do it.
    However, this one (and the shredded/mash potato crust) are exactly what I like to eat – and the way I like to cook.
    I was enjoying a family-owned Chinese buffet not too long ago when the daughter asked if I liked the food. I told her that I loved everything, but despaired that I couldn't sample all. There are limits, after all.
    She intoduced me to her mother who did not speak English, but with helpful translation, I learned that it was perfectly OK for me to eat there periodically instead of learning all the recipes and prep.
    However, I learned the value of the baking soda/corn starch.
    Thanks for a great presentation as well as fantastic food!
    Who could resist?

  32. Can I ask plz; I'm not a fan of Chinese food, but was wondering for the chicken velveting technique used here, can I add my usual south Asian spices instead? Like tandoori masala, paprika, chili powder, cumin, etc?

    If so do I literally just swap them in along with the baking powder, cornflour, salt and water?

  33. Oh yeah, such a perfect combination of onions and chicken. Love it all, can almost smell the deliciousness. If people really knew how healthy onions were, they'd eat more. But our family eats enough for three or four families. We like onions in everything. Such an easy recipe. Thanks again for perfection,chef Rik.

  40. Lovely Recipe, Rik✳️Gonna Try It!✳️
    Can You Turn Your Hand To One Of My Favourite Boyhood Recipes✳️That My Mum Used To Make:✳️SAUSAGE PIE✳️She Used Just Sausagemeat✳️Onion✳️Shortcrust✳️
    Lovely Simplicity✳️And Brings Back Lovely Memories✳️Thank You Rik✳️🌳🍀💚✳️

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