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One of the dishes I love the most was the stir-fry chicken with onion when dining at Dennis’s place 2 weeks ago. I thought it’s really good. He made this dish by using the chicken breast and surprisingly the meats were tender, succulent, and delicious. As we know the chicken breast is always the toughest part of the chicken, yet it is the healthiest.

It is always fun to learn something new and I asked Dennis about his secret of tendering the chicken breast. He told me the trick is in the marination and the cooking technique. Egg white was what he added in the marinade to tenderize the chicken breast and of course he stressed the cooking technique is very important in order to prevent overcooking or undercooking the meat.

I remember a friend of mine taught me about marinating the chicken breast into the apple juice could tenderize the meat but I never try this method before. Anyway, I decided to go with Dennis’s way this item and I marinated the chicken breast overnight in the fridge. The result was satisfying. Enjoy!

Ingredients:
1 pc chicken breast (sliced into medium size)
4-5 garlic cloves (minced)
2 stalks scallion (cut into 1.5-inch length)
1 big onion (sliced into medium size)
1 tbsp oyster sauce

For marinate:
2 tbsp soy sauce
1 tbsp sesame oil
1 tbsp Shaoxing rice wine (绍兴酒)
1 tsp sugar
1 egg (egg white only)

Preparation:

1. Cut the chicken breast into medium slices (as shown in the pictures).
2. Marinate the cut meats overnight with soy sauce, sesame oil, rice wine, sugar and egg white.

Cooking Method:

1. Medium heat wok or pan with 2 tbsp oil, sauté garlic until fragrant.
2. Add in the marinated meats and stir-fry them with high heat until all the meats turn white or a little brown. Note: don’t overcook the chicken meats.
3. Dish up the chicken meats.
4. Add in sliced onions and stir fry them well with high heat for 2 minutes. Then add in the chicken meats and oyster sauce. Stir well.
5. Finally, add in scallions and stir for 1 minute.
6. Dish up.

Serves hot.