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Onion Scallion Chicken - Tender and juicy chicken stir-fry with onions and scallions in mouthwatering Chinese brown sauce that takes only 20 minutes.
Chicken Stir Fry
One of the most important techniques in Chinese cooking is stir fry. If you love Chinese food, you have to master this technique.
Many popular Chinese recipes are simple chicken stir fry where raw chicken are sliced to pieces, velveted with corn starch, and then stir-fried in a hot wok or skillet.
In this recipe tutorial, you will learn how to make tender and juicy chicken just like Chinese restaurants.
Onion and scallions are two common ingredients but when they are combined with chicken and flash cooked through stir fry with a crazy delicious brown sauce, you will have a dish that is sure to please, even the pickiest eater. Another favorite of mine is ginger and scallion, for examples: ginger and scallion beef.
Chinese Brown Sauce
Many people love the savory brown sauce in many Chinese stir fry dishes. The brown sauce is amazing when drizzled on top of steamed rice or chow mein.
It also adds great flavors to proteins such as chicken and beef. The best recipe for Chinese brown sauce calls for oyster sauce, soy sauce, sesame oil, white pepper and corn starch, which you will learn in my recipe section.
The sauce shouldn’t be gooey but nicely coat the ingredients.
Frequently Asked Questions
This recipe is only 327 calories per serving.
What To Serve With Onion Scallion Chicken
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.
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Onion Scallion Chicken
Ingredients
- 8 oz (230g) boneless and skinless chicken breasts, thinly sliced
- 2 tablespoon cooking oil
- 3 stalks scallion, cut into 2-inch (5cm) strips
- 1/2 onion, sliced
- 1- inch (2.5cm) ginger, peeled and sliced
Marinade:
- 1 teaspoon cornstarch
- 1 teaspoon Chinese Shaoxing rice wine, or dry sherry
Brown Sauce:
- 2 teaspoons oyster sauce
- 1 tablespoon soy sauce
- 1/4 teaspoon dark soy sauce, for coloring purpose, optional
- 3 dashes ground white pepper
- 1/2 teaspoon sesame oil
- 1 tablespoon sugar
- 1/2 teaspoon cornstarch
- 3 tablespoons water
Instructions
- Marinate the chicken with all the Marinade ingredients for 10 minutes. In a small bowl, mix all the Sauce ingredients and set aside.
- Heat a wok or skillet with 1 tablespoon of cooking oil and stir-fry the marinated chicken until the surface turns white (half cooked). Remove from the heat and set aside.
- Heat the remaining oil and stir-fry the onion and ginger until fragrant. Add the chicken to the wok or skillet and stir quickly before adding the sauce.
- Continue to stir-fry until the chicken is fully cooked, then add the scallions to the wok. Give it a few quick stirs, then dish out and serve hot with steamed rice.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
So, so, so good! And I LOVED learning about velveting the chicken–a revelation! Every time I cook meat with Chinese dishes, it’s really dry and not nearly as good as restaurants. Velveting changed my life! YUM! PS: I would reco only a teaspoon, if any, sugar. Way too sweet with a tablespoon. But overall, fantastic recipe and so easy!
Thanks Dana I am so glad you enjoyed my recipe.
Absolutely awesome! Great flavors
Thanks!
Love this recipe.
Thank you! :)
Tried this and so delicious. We all loved it.
Awesome!
This was really good! I doubled the recipe (had to make enough for my family haha), added carrots and diced up the ginger so it wasn’t in slices. It was delicious!
Hi Stacey, awesome, so glad you like it. Please try more recipes on my site: https://rasamalaysia.com/recipe-index-gallery/