Chicken and Onion Stir-fry

When the Mis en place is done, don't forget to start your rice first.

The chicken needs to marinate about 30 minutes. Use the time to make the sauce and prep the veggies. The red bell pepper is optional, but the dish looks more vibrant with it

The recipe is from my favourite YT Aaron&Claire.

The large yellow onion needs to be cut in thicker wedges and then pulled apart in single layers. A little bit of work, but worth it.

I used skinless and boneless chicken thighs, but use breast meat if you prefare it more. Cut it in bite size chunks.

Marinate:

1 tbsp light soy sauce, 1 tbsp Chinese cooking wine, 1 tsp cornstarch, 1/4 tsp white pepper, 1/4 tsp baking soda, 1 tsp oil

Sauce:

1 tbsp light soy sauce, 2 tbsp oyster sauce, 1/2 tbsp dark soy sauce, 1 tsp sugar, 1 tsp chicken bouillion powder, 1 tbsp Chinese cooking wine, 3 tbsp water, 1 tsp cornstarch

Ingredients:

400 g chicken

1 big yellow onion

3 green onions - white seperat from larger green chunks

3 garlic cloves

1 knob of ginger

1 red bell pepper

Oil

In a wok heat up 2 tbsp oil  and fry the chicken chunks until done. Get them out and keep warm.

Toss in onion and white part of green onion in the wok. Add garlic and ginger. Give it 3 min and add the bell pepper. 2 more min.

Get the chicken back in and stir in the sauce. When it has thickened add the green of the onions as garnish.

Serve with rice.