Chicken and Onion Stir Fry Quick And Easy Chicken And Onion Stir Fry

#chickenonionstirfry #chickenstirfry #chickenstirfryrecipe

(Tsp-Teaspoon; Tbsp-Tablespoon)

Boneless Chicken Breast - 300 gms cut into thin flattish pieces
White onion, thick petals/ sliced- 1 large ( 100-120 gms)

For marination:
Salt - 1/2 tsp
White pepper powder- 1/2 tsp
Dark Soy Sauce- 1 tsp
Brown Sugar-1 tsp
Corn Starch- 1 tbsp
Oil-2 tsp

Tempering:
Garlic, fine chopped-2 tsp
Ginger, fine chopped-2 tsp
Spring onion whites and stalks- 3-4 tbsp

Stir Fry Sauce:
Oyster Sauce- 1.5 tbsp
Light Soy Sauce- 1.5 tsp
Dark Soy Sauce- 1/2 tsp
Corn Starch-1 tsp
White pepper powder-1/2 tsp
Water- 4 tbsp

Other Ingredients:
Oil- 1.5 tbsp
Thai Red chillies, sliced-2
Spring onion greens -4-5 tbsp

Preparation:

Cut the chicken into flattish slices and marinate with items specified.
Make the stir fry sauce with items specified. Whisk and set aside.
Fine chop the ginger and garlic and slice the spring onion whites and fresh red/thai red chillies.
Cut the white onions into thick slices/petals.
Heat oil and add the white onion petals. Add a pinch of salt and mix. The onions should remain crisp. Stir fry for 1-2 mins and remove onto a plate.

Process:

Heat little more oil into the same pan and then add the fine chopped ginger & garlic and the sliced spring onion whites and stalks.
Mix and stir fry on medium heat for a minute .
Now add the marinated chicken pieces and stir fry on high heat for around 2-3 mins till browned.
Now add the sauce mix and cook on high heat for around 2-3 mins till it thickens and coats the chicken.
Add back the sautéed white onion petals and the sliced thai red chillies and give a mix for around 30 sec.
Now add the spring onion greens and mix and stir fry for just 30 secs- 1 minute so that the shape of the onions are retained.
Serve hot