Cantonese Chicken and Onion Stir-Fry

Onion and chicken stir-fry is a classic Cantonese home dish. It is simple to prepare, full of flavor, and that is why so many families enjoy cooking it at home. To make it truly perfect, though, there are a few important details we need to pay attention to. In this article, I’ll show you in detail how I prepare it and the key things to watch out for, so we can take something very simple and elevate it into a dish that is genuinely delicious and satisfying 

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Ingredients Required for Chicken and Onion Stir-fry

• Chicken. In Asia, we usually use chicken thighs for stir-frying because they are juicier and more tender. However, I understand that in Western countries, chicken breast is often the preferred choice. Whichever cut you use, slice the chicken into about quarter-inch thick pieces and cut against the grain. This helps make the chicken more tender and also prevents it from breaking apart into smaller pieces during cooking, which often happens when it is cut along the grain.
• Marinade. The marinade needed for the chicken is quite simple. I only use light soy sauce, salt, Shaoxing wine, cornstarch, and a little vegetable oil. Both soy sauce and Shaoxing wine are slightly acidic, which helps tenderize the meat. Soy sauce also naturally contains enzymes that help break down the protein. Cornstarch is the most important ingredient because it acts as a physical barrier, protecting the meat from direct heat from the pan and helping the chicken stay tender and juicy. 
• Vegetables. Besides the onions, we also need some ginger, garlic, and green onions. All these ingredients add extra layers of flavor that complement the sweetness of the onions and bring the whole dish together beautifully.
• Sauce. The stir-fry sauce consists of oyster sauce, light soy sauce, just a little sugar, ground white pepper, and sesame oil. 

Detailed Step-by-Step Instructions

Below are the detailed steps, broken down into easy-to-follow subsections.

1. Marinate the chicken

1. After cutting the chicken into bite-sized pieces across the grain, about 1/4 inch thick, place them into a mixing bowl. 
2. Add the light soy sauce, Shaoxing wine, and cornstarch, then mix thoroughly to ensure every piece is coated evenly. 
3. Once that’s done, add about two teaspoons of vegetable oil and mix again. The oil helps separate the chicken pieces so they won’t stick together while cooking. Let the chicken marinate for about 15 minutes before frying. In the meantime, prepare the other ingredients.

2. Fry the Chicken Separately from the Onions and Vegetables 

We need to fry the chicken separately from the onions and other vegetables because they require different cooking times. I usually start by frying the chicken first, by adding some oil to a wok or a heavy-bottomed skillet and heating it until very hot. Then add the marinated chicken pieces, spreading them out in a single layer, and do not disturb them for about 45 to 60 seconds. This allows the crust to form.

A common mistake is stirring the chicken too early before the crust is set. If you do that, the chicken will stick to the pan. Once the crust has formed, gently nudge a piece of chicken, and it should release easily from the bottom of the pan.

Continue frying the chicken until the outside is nicely golden and it is about 80 percent cooked. Then remove the chicken from the pan and set it aside.

3. Fry the Onions and Aromatics 

After removing the chicken from the pan, do not wash it, as we will use the remaining flavorful infused oil to fry the onions. Clean up any bits if needed, then add the onions, spread them into a single layer, and let them sear over medium heat for about 30 to 45 seconds to develop a little char and extra flavor. 

Continue cooking for another two minutes, until the edges start to turn translucent while the centers remain crisp. In this recipe, we are not browning the onions completely; we want them to stay slightly crispy to contrast nicely with the tender texture of the chicken.

Once the onions are ready, push them to the side of the pan and add the chopped ginger and garlic. Stir-fry for about 30 seconds until fragrant, taking care not to burn them.

4. Return the Chicken and Add the Seasoning Sauce

Now return the chicken to the pan, making sure to include any juices left on the plate, as these add extra flavor. Give everything a quick stir.

Combine all the ingredients for the stir-fry sauce as indicated in the recipe in a mixing bowl. Pour the stir-fry sauce into the wok, preferably along the sides so the chicken doesn’t get drowned. Mix everything and increase the heat to high for about one minute. This will help the sauce reduce slightly and form a glossy coating over the chicken.

The final touch is to add the green onions, turn off the heat, and drizzle sesame oil on top. Give it one last toss and serve immediately with steamed rice.

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Chicken and Onion Stir-Fry

Yield: 2 servings

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

This Chicken and Onion Stir-Fry uses simple pantry staples to create restaurant-quality flavors at home. Try it today!

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Ingredients

Marinate:

• 400g Chicken
• 1 tbsp light soy sauce
• 1 tbsp Shaoxing wine
• 1 tbsp cornstarch
• 1/2 tsp salt
• 1 tbsp oil

Veggies:

• 1 Large onion
• 20g Ginger, chopped
• 3 cloves of Garlic, minced
• 2 Green onions, sections

Sauce:

• 1 tbsp oyster sauce
• 1 tbsp light soy sauce
• 1/2 tsp sugar
• 1/4 tsp white pepper
• 2 tsp sesame oil

Instructions

1. Marinate: Mix chicken with soy sauce, wine, and cornstarch. Stir in oil last to prevent sticking. Let sit for 15 minutes.
2. Fry Chicken: Heat oil in a wok until hot. Spread chicken in one layer. Sear for 45-60 seconds without stirring to form a crust. Cook until 80% done, then remove.
3. Sauté Aromatics: In the same pan, sear onions for 45 seconds. Stir for 2 minutes until edges are translucent but centers are crisp. Add ginger and garlic; sauté until fragrant.
4. Combine: Return chicken (and juices) to the pan.
5. Finish: Pour the mixed stir-fry sauce along the sides of the wok. Toss on high heat for 1 minute to glaze.
6. Garnish: Add green onions and sesame oil. Toss once and serve immediately.

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Nutrition Information:

Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 644Total Fat: 39gSaturated Fat: 9gUnsaturated Fat: 30gCholesterol: 184mgSodium: 1831mgCarbohydrates: 18gFiber: 2gSugar: 4gProtein: 50g

This data was provided and calculated by Nutritionix on 2/1/2026

Tips for a Better Chicken and Onion Stir-fry

Here are some helpful tips I’ve compiled to ensure your stir-fry turns out perfectly. Paying attention to the small details really makes a big difference in flavor and texture! 

1. Unlike beef, chicken meat is not as tough, so baking soda is not necessary before marinating. The most important thing is to use enough cornstarch to form a protective barrier. This prevents direct heat from toughening the meat and keeps the chicken tender. It’s also important to cut the meat across the grain to make it more tender and prevent the chicken pieces from falling apart during stir-frying.
2. For a nice contrast in texture, we want the onions to be crisp-tender rather than soft. This creates a wonderful mouthfeel when eating the meaty chicken and crisp onions together.
3. Most of us don’t have a high-powered stove at home. Here’s a little secret: pour the stir-fry sauce to the side of the wok instead of directly over the chicken. This helps create an instant smoky flavor that really elevates the dish.

Other Chinese Chicken Dishes to Try at Home

If you love Chinese food, especially like this chicken and onion stir fry, I invite you to explore some other related recipes. Here are my top picks for you to try and enjoy:

• Chinese Walnut Chicken: This Cantonese-style dish features savory pan-fried chicken paired with crunchy, honey-glazed walnuts and a variety of vegetables, creating a delightful contrast in texture. It is a great alternative if you want a sweeter, crunchier version of a classic chicken stir-fry.
• Chicken and Broccoli Stir-Fry: A quick and easy takeout staple, this recipe focuses on tenderized chicken breast and vibrant green broccoli florets tossed in a classic savory sauce. It is the perfect choice for a healthy, balanced meal that can be prepared in under 30 minutes.
• Easy Chicken and Cabbage Stir-Fry with BBQ Sauce: This recipe uses Char Siu sauce to give the chicken a deep, rich flavor that pairs beautifully with the natural sweetness of sautéed cabbage and onions. It’s an excellent way to use basic pantry staples to create a dish with a complex, smoky-sweet profile.