Chicken & Marinade
4 boneless skinless chicken thighs, cut into thin strips
1 tbsp shaoxing wine, for marinade
1 tsp cornstarch
Pinch of salt
Stir Fry
2 cloves garlic, finely minced
½ onion, cut into wedges
2 scallions, cut into ½-inch pieces, whites and greens separated
Sauce
1 tbsp dark soy sauce
1 tbsp light soy sauce
1 tbsp oyster sauce
1 tsp sesame oil
1 tsp rice wine vinegar
1 tsp shaoxing wine, for sauce
1 tsp sugar
1 tsp freshly cracked black pepper, plus more to taste
Cut chicken thighs into thin strips and marinate with shaoxing wine, cornstarch, and salt for 15 minutes
Finely mince garlic, cut onions into wedges, and chop scallions into ½-inch pieces. In a small bowl, combine dark soy sauce, light soy sauce, oyster sauce, sesame oil, vinegar, shaoxing wine, sugar, and black pepper to make the sauce.
Heat a pan with a little oil and cook the chicken for about 5 minutes until browned, then remove and set aside.
In the same pan, sauté garlic, onion, and scallion whites for 2 minutes. Add the chicken back in along with the sauce and cook for about 3 minutes, or until the sauce has thickened and coats the chicken.
Serve the chicken over a fresh bowl of rice. Optionally top with more freshly cracked black pepper.
