Start your culinary journey with this Chicken and Onion Stir Fry — a quick, juicy, and flavorful dish that’s perfect for weeknight dinners or a satisfying lunch. Made with tender chicken breast, aromatic garlic, and crisp spring onions, this stir fry combines simplicity with bold flavors. Follow our step-by-step guide below to see how easily you can create a restaurant-quality meal right in your own kitchen.
This easy-to-follow recipe ensures your chicken stays juicy, the onions retain a slight crunch, and the sauce is perfectly balanced — making every bite irresistibly delicious. Whether served with rice, noodles, or enjoyed on its own, this Chicken and Onion Stir Fry is sure to become a family favorite.
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How to Make Chicken and Onion Stir Fry
Learn how to make a delicious Chicken and Onion Stir Fry that’s juicy, flavorful, and packed with aroma. In this step-by-step guide, we’ll show you how to prepare tender chicken, sauté crisp onions, and create a savory sauce that perfectly coats every bite. Perfect for weeknight dinners, this easy stir fry will quickly become a family favorite.
Take 5 garlic cloves and peel them. Cut each clove in half, then roughly chop them into small pieces. Next, finely mince the chopped garlic until it becomes very small. Set the minced garlic aside — we will use it later in the recipe to add rich flavor and aroma.
Peel one medium-sized white onion and cut it in half. Then, slice each half into medium-sized strips, making sure the pieces are uniform for even cooking. Place the sliced onion in a separate bowl and set it aside — we will add it later to the stir fry to provide sweetness, crunch, and flavor to the dish.
Take 4 spring onion stalks and slice them into uniform, thin strips. Separate the white and green parts: the white part will be used in one stage of the recipe, while the green part will be added at the final step for freshness and color. Place the prepared spring onions in a separate bowl and set aside — we will use them later in the recipe.
Take 1–2 pieces of fresh ginger and peel them. Cut the ginger into medium-sized strips. The ginger will be used during cooking to add flavor and aroma, but it won’t be eaten, which is why we cut it into larger pieces. Place the prepared ginger in a separate bowl and set aside — we will use it later in the recipe.
Slice 400 grams (about 14 oz) of chicken breast into medium-sized strips, as shown in the photo. Place the sliced chicken in a separate bowl — this will be used to prepare the marinade in the next step.
Pour 4 tablespoons of oyster sauce over the chicken breast strips.
Also, pour 4 tablespoons of soy sauce over the chicken.
Pour 4 tablespoons of oil over the chicken. You can use canola, sunflower, or any other vegetable oil.
Add 1 tablespoon of baking soda to the chicken.
Add 1 teaspoon of brown sugar.
Add 1/3 teaspoon of black pepper.
Add 2 tablespoons of cornstarch.
Mix everything well and evenly to coat the chicken. Place the marinated chicken in a separate bowl and set aside — we will use it later in the recipe.
Prepare 1 cup of chicken broth. In the cup of warm broth, add 1 teaspoon of cornstarch and stir well until the cornstarch is fully dissolved. Set the prepared broth aside — we will use it later in the recipe.
Heat a pan over medium heat and pour in 5 tablespoons of vegetable oil.
Once the oil is heated, add 1 tablespoon of sugar and 1 tablespoon of salt to the pan.
Add the sliced white onions to the pan. Sauté the onions over medium heat for about 3–5 minutes, stirring constantly.
When the onions start to turn golden, remove them from the pan and place them in a separate bowl.
Add a little more oil to the pan that was used previously.
Place the ginger strips into the pan — we are using 5 slices of ginger.
Add the white parts of the spring onion stalks to the pan — these will be used for cooking. Set aside the green parts to be added later.
Add the minced garlic to the pan and sauté everything over medium heat for about 2–3 minutes.
Add the marinated chicken to the heated pan. Mix the chicken thoroughly with the other ingredients in the pan. Sauté the chicken for about 10 minutes over medium-high heat, allowing it to brown and develop a nice sear.
While cooking the chicken, add a little more vegetable oil to prevent it from sticking or burning. Continue to sauté until the chicken is nicely browned and cooked through.
Pour in a little extra oyster sauce — we are using 2 tablespoons.
Also, add some additional soy sauce.
And 1 tea spoon of brown sugar. Mix everything well to coat the chicken evenly.
Once the chicken is nicely browned, pour the prepared chicken broth into the pan. Add enough broth so that it partially covers the chicken, but does not fully submerge it.
Wait for the broth to evaporate from the pan, which may take about 10–15 minutes. The sauce in the pan should thicken. Only after this step, proceed to the next stage and add the previously cooked white onion slices into the pan.
Add the green parts of the spring onion stalks into the pan.
Reduce the heat to low and continue stirring the ingredients in the pan for another 5 minutes.
Your Chicken and Onion Stir Fry is now ready to serve — enjoy!
Ingredients for Chicken and Onion Stir Fry
- 5 garlic cloves, peeled and minced
- 1 medium white onion, sliced into medium strips
- 4 spring onion stalks, separated into white and green parts, sliced thinly
- 1–2 pieces fresh ginger, cut into medium strips
- 400 g (14 oz) chicken breast, sliced into medium strips
- 4 tablespoons oyster sauce (for marinating)
- 4 tablespoons soy sauce (for marinating)
- 4 tablespoons vegetable oil (for marinating, canola, sunflower, or other)
- 1 tablespoon baking soda
- 1 teaspoon brown sugar
- 1/3 teaspoon black pepper
- 2 tablespoons cornstarch (for marinating)
- 1 cup chicken broth
- 1 teaspoon cornstarch (for broth)
- 5 tablespoons vegetable oil (for cooking)
- 1 tablespoon sugar (for cooking onions)
- 1 tablespoon salt (for cooking onions)
- 2 tablespoons oyster sauce (additional, for cooking)
- Additional soy sauce (for cooking)
- 1 teaspoon brown sugar (additional, for cooking)
Chicken and Onion Stir Fry – Quick Recipe
- Peel and mince 5 garlic cloves.
- Slice 1 medium white onion into medium strips.
- Slice 4 spring onion stalks; separate white and green parts.
- Peel and cut 1–2 ginger pieces into medium strips.
- Slice 400 g (14 oz) chicken breast into medium strips.
- Marinate chicken with 4 tbsp oyster sauce, 4 tbsp soy sauce, 4 tbsp oil, 1 tbsp baking soda, 1 tsp brown sugar, 1/3 tsp black pepper, and 2 tbsp cornstarch.
- Prepare 1 cup chicken broth with 1 tsp cornstarch; set aside.
- Heat 5 tbsp oil in a pan; add 1 tbsp sugar and 1 tbsp salt.
- Sauté white onion strips 3–5 min until golden; remove and set aside.
- Add a little more oil, ginger, and white spring onion parts; sauté 2–3 min.
- Add marinated chicken; cook 10 min over medium-high heat until browned.
- Add extra oyster sauce, soy sauce, and 1 tsp brown sugar; mix well.
- Pour in chicken broth (partial coverage); cook 10–15 min until sauce thickens.
- Add previously cooked white onions and green spring onion parts.
- Reduce heat to low; stir 5 min until everything is well combined.
- Serve hot and enjoy!
Watch Chicken and Onion Stir Fry Video Recipe
Frequently Asked Questions (FAQ)
Q1: Can I use chicken thighs instead of chicken breast?
Yes! You can use chicken thighs for a juicier and more flavorful stir fry. Just adjust the cooking time slightly to ensure they are fully cooked.
Q2: How do I make the stir fry spicier?
To make it spicier, add extra chili flakes, a dash of sriracha, or sliced fresh chili peppers while cooking. Adjust according to your taste.
Q3: Can I make this recipe dairy-free?
Absolutely. This recipe doesn’t use any dairy by default, but if you add butter to the stir fry, you can substitute it with a plant-based alternative to keep it dairy-free.
Q4: What can I serve with Chicken and Onion Stir Fry?
This stir fry pairs perfectly with steamed rice, noodles, or even a light salad. It also works as a protein-packed filling for wraps or sandwiches.
Q5: Can I prepare this dish in advance?
You can prep the chicken and vegetables ahead of time. Cooked stir fry is best served fresh, but you can store leftovers in an airtight container in the refrigerator for 1–2 days and reheat gently before serving.
