Garlic Chicken Stir Fry

• 16 oz boneless skinless chicken thighs (cut into bite-sized cubes)
• 1 tbsp shaoxing wine
• ½ tsp salt
• 1 tbsp cornstarch
• 5 cloves garlic (finely minced)
• 1 onion (cut into thick wedges)
• 3 scallions (cut into ½-inch pieces, whites and greens separated)
• 1 tbsp dark soy sauce
• 2 tbsp light soy sauce
• 1 tbsp oyster sauce
• 1 tsp chicken bouillon (or MSG)
• 2 tsp sugar
• ¼ cup water
• rice (for serving (optional))

Instructions

1. 1

   Place the cubed chicken thighs in a bowl and marinate with shaoxing wine, salt, and cornstarch. Let it sit for 15 minutes.

   15 min
2. 2

   While the chicken marinates, finely mince the garlic, cut the onion into thick wedges, and slice the scallions into ½-inch pieces, separating the whites and greens.

3. 3

   In a small bowl, combine the dark soy sauce, light soy sauce, oyster sauce, chicken bouillon, sugar, and water. Mix thoroughly and set aside.

4. 4

   Add oil to a pan over medium-high heat. Add the chicken and cook for about 5 minutes until browned and cooked through. Remove the chicken and set aside.

   5 min
5. 5

   In the same pan, add the onions, garlic, and scallion whites. Cook for about 2 minutes until softened and fragrant.

   2 min
6. 6

   Return the chicken to the pan and pour in the sauce. Stir continuously until the sauce thickens and coats the chicken.

7. 7

   Add the scallion greens and cook briefly until just wilted.

   1 min
8. 8

   Serve hot over a bowl of rice or enjoy as is.