8 oz boneless and skinless chicken breasts thinly sliced
2 tablespoon cooking oil
3 stalks scallion cut into 2-inch strips
1/2 onion sliced
1- inch piece ginger peeled and sliced
1 teaspoon corn starch
1 teaspoon Chinese Shaoxing rice wine or dry sherry
2 teaspoons oyster sauce
1 tablespoon soy sauce
1/4 teaspoon dark soy sauce for coloring purpose, optional
3 dashes ground white pepper
1/2 teaspoon sesame oil
1 tablespoon sugar
1/2 teaspoon corn starch
3 tablespoons water
Marinate the chicken with all the ingredients in Marinade for 10 minutes. Mix all the ingredients in the Sauce in a small bowl. Set aside.
Heat up a wok or skillet with 1 tablespoon of the cooking oil and stir-fry the marinated chicken until the surface turns white (half done). Dish out and set aside.
Heat up the remaining oil and stir-fry the onion and ginger until aromatic. Add the chicken into the wok or skillet and do a few quick stirs before adding the Sauce. Continue to stir-fry until the chicken is completely cooked, then add the scallions into the wok. Do a few quick stirs, dish out and serve hot with steamed rice.