Spring Onion Chicken
15 Minute Spring Onion Chicken - A Chinese Takeout Made Easy!
INGREDIENTS
- 1/2 onion, sliced
- 2 tablespoons of cooking oil
- 1 piece of ginger, peeled and sliced
- 8 oz boneless, skinless chicken breasts, thinly sliced
- 3 stems of green onions, cut into 2-inch strips
MARINADE:
- 1 teaspoon of cornstarch
- 1 teaspoon Chinese Shaoxing rice wine or dry sherry
BROWN SAUCE:
- 1 tablespoon of sugar
- 1 tablespoon of soy sauce
- 1/2 teaspoon sesame oil
- 1/2 teaspoon of cornstarch
- 3 dashes of ground white pepper
- 1/4 teaspoon dark soy sauce for coloring, optional
- 2 teaspoons of oyster sauce
- 3 tablespoons of water
INSTRUCTIONS
First, marinate the chicken with all the ingredients in the marinade for 10 minutes. Combine all the ingredients for the sauce in a small bowl. Put aside.
Then, heat a wok or pan with 1 tablespoon of cooking oil and sauté the marinated chicken until the surface turns white (half-cooked). Arrange and reserve.
Heat the remaining oil and sauté the onion and ginger until aromatic. Add the chicken to the wok or pan and stir quickly before adding the sauce. Continue to sauté until the chicken is cooked through, then add the green onions to the wok. Stir quickly, unmold and serve hot with steamed rice. Happy Cooking Time.
