Garlic Chicken Stir Fry

Ingredients

• 16 oz boneless skinless chicken thighs, cut into bite-sized cubes (Chicken)
• 1 tbsp shaoxing wine (Chicken)
• 1/2 tsp salt (Chicken)
• 1 tbsp cornstarch (or potato starch) (Chicken)
• 5 cloves garlic, finely minced (Vegetables & Aromatics)
• 1 onion, cut into thick wedges (Vegetables & Aromatics)
• 3 scallions, cut into 1/2-inch pieces, whites and greens separated (Vegetables & Aromatics)
• 1 tbsp dark soy sauce (Stir Fry Sauce)
• 2 tbsp light soy sauce (Stir Fry Sauce)
• 1 tbsp oyster sauce (Stir Fry Sauce)
• 1 tsp chicken bouillon or MSG (Stir Fry Sauce)
• 2 tsp sugar (Stir Fry Sauce)
• 1/4 cup water (Stir Fry Sauce)
• Rice, for serving (Optional Garnish)

Steps

1. Place your cubed chicken thighs in a bowl and marinate with shaoxing wine, salt, and cornstarch for 15 minutes.
2. While the chicken marinates, finely mince your garlic, cut your onion into thick wedges, and slice your scallions into half-inch pieces, separating the whites and greens.
3. In a small bowl, combine dark soy sauce, light soy sauce, oyster sauce, chicken bouillon, sugar, and water. Mix thoroughly and set aside.
4. Add oil to a pan over medium-high heat and add your chicken. Brown for about 5 minutes until cooked through, then remove and set aside.
5. In the same pan, add your onions, garlic, and scallion whites. Cook for about 2 minutes until softened and fragrant.
6. Return the chicken to the pan and pour in the sauce. Stir continuously until the sauce thickens and coats the chicken.
7. Add in your scallion greens and cook briefly until just wilted.
8. Serve over a fresh bowl of rice or enjoy it as is.