Description
How to make savory chicken and onion stir-fry with tender meat and golden caramelized onions that creates the perfect quick weeknight dinner solution.
Ingredients
Scale
Protein and Vegetables
- 1.5 lbs boneless skinless chicken thighs, cut into bite-sized pieces
- 2 large yellow onions, sliced thin
- 3 cloves garlic, minced
- 1 red bell pepper, sliced into strips
- 2 green onions, chopped for garnish
Sauce Components
- 3 tbsp soy sauce, low sodium preferred
- 2 tbsp oyster sauce
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tsp cornstarch
- 2 tbsp chicken broth or water
Seasonings and Cooking
- 2 tbsp vegetable oil, divided
- 1 tsp fresh ginger, grated
- 1/2 tsp black pepper, freshly ground
- 1/4 tsp red pepper flakes, optional
Instructions
- Prep Ingredients: Cut chicken into bite-sized pieces and slice onions thin. Mix sauce ingredients in a small bowl until cornstarch dissolves completely. Having everything ready makes the cooking process smooth and stress-free.
- Sear Chicken: Heat 1 tablespoon oil in a large skillet over medium-high heat. Add chicken in single layer, don’t crowd. Cook 4-5 minutes until golden brown, then flip and cook 3 minutes more.
- Cook Onions: Remove chicken and add remaining oil. Add sliced onions and cook 6-8 minutes, stirring occasionally, until they turn golden and caramelized. Patience here creates the sweet, tender onions that make this dish special.
- Add Aromatics: Push onions to one side and add garlic and ginger to the empty space. Cook 30 seconds until fragrant, then stir everything together. This prevents the garlic from burning while building incredible flavor.
- Combine Everything: Return chicken to pan and add bell pepper. Stir the sauce mixture again and pour over everything. Cook 2-3 minutes, stirring constantly, until sauce thickens and coats everything beautifully.
- Final Touches: Remove from heat and taste for seasoning. Add black pepper and red pepper flakes if using. Garnish with chopped green onions and serve immediately over rice or noodles for the best experience.
Notes
- Don’t overcrowd the pan when searing chicken or it will steam instead of brown properly.
- Slice onions uniformly so they cook evenly and caramelize at the same rate.
- Stir the cornstarch mixture before adding to prevent lumps in the sauce.
- High heat is essential for proper stir-frying technique and texture.
- Taste and adjust seasoning at the end since soy sauce saltiness varies by brand.
Allergy Information: Soy
Nutrition
- Calories: 285 calories
- Fat: 12g
- Carbohydrates: 14g
- Protein: 28g