Name: Cantonese Onion Chicken Stir-Fry
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6
Cuisine: Cantonese Chinese
Ingredients: 2 pounds boneless skinless chicken thighs, sliced 1/4-inch thick against the grain; 3 large yellow onions, sliced into 1/2-inch wedges; 5 cloves garlic, minced; 1.5 pounds baby bok choy, halved lengthwise; 2 tablespoons neutral oil such as canola or vegetable, divided; 2 tablespoons low-sodium soy sauce, divided; 1 teaspoon ground white pepper, divided; 1/4 teaspoon baking soda (optional for tenderizing); 2 tablespoons water; 1 teaspoon sesame oil (optional for finishing)

Description

Sliced chicken thighs seared fast with sweet onions, garlic, and white pepper in a savory low-sodium glaze, served over quick-wilted bok choy. Bold Cantonese flavors shine through simple high-heat technique and everyday aromatics, delivering a complete meat-and-veg meal in 20 minutes. This version scales for 5-6 servings using only budget staples while meeting high-protein, keto, and low-sodium guidelines.

Cultural Background

This dish draws from Cantonese stir-fry traditions originating in Guangdong province, China, where high-heat wok cooking creates wok hei flavor through rapid searing. Onion chicken variations echo classic Cantonese onion beef or ginger scallion preparations popularized in home cooking and dim sum restaurants since the mid-20th century. White pepper and minimal sauces reflect everyday Cantonese emphasis on fresh aromatics over heavy seasoning, adapted here for modern low-sodium preferences while preserving umami depth.

Recipe Info

PREP TIME: 15 minutes
COOK TIME: 15 minutes
TOTAL TIME: 30 minutes
SERVINGS: 6
DIFFICULTY: Easy

Ingredients

2 pounds boneless skinless chicken thighs, sliced 1/4-inch thick against the grain
3 large yellow onions, sliced into 1/2-inch wedges
5 cloves garlic, minced
1.5 pounds baby bok choy, halved lengthwise
2 tablespoons neutral oil such as canola or vegetable, divided
2 tablespoons low-sodium soy sauce, divided
1 teaspoon ground white pepper, divided
1/4 teaspoon baking soda (optional for tenderizing)
2 tablespoons water
1 teaspoon sesame oil (optional for finishing)

Instructions

In a bowl, combine the sliced chicken thighs with 1 tablespoon low-sodium soy sauce, 1/2 teaspoon white pepper, and baking soda if using; mix well and let rest 10 minutes while prepping vegetables.
Heat a large wok or heavy skillet over high heat until smoking hot, about 1-2 minutes; add 1 tablespoon oil and swirl to coat.
Add the marinated chicken in a single layer and sear undisturbed for 2 minutes until golden on the bottom, then stir-fry for another 2-3 minutes until just cooked through and no longer pink; remove chicken to a plate.
In the same wok, add the remaining 1 tablespoon oil, then the onion wedges and minced garlic; stir-fry on high heat for 3-4 minutes until onions are softened, lightly charred at edges, and fragrant.
Return the seared chicken to the wok along with the remaining 1 tablespoon low-sodium soy sauce, remaining 1/2 teaspoon white pepper, and 2 tablespoons water; toss vigorously for 1-2 minutes until everything is coated in a light glossy glaze and heated through.
Push the chicken-onion mixture to one side of the wok, add the halved bok choy to the empty space, and stir-fry for 1-2 minutes until just wilted and bright green; combine everything and drizzle with sesame oil if using before removing from heat.

Tips

- Slice chicken and onions uniformly for even cooking and maximum surface area to develop flavor from high-heat char.
- Avoid overcrowding the wok in one batch if needed; cook in two batches to maintain high heat and prevent steaming instead of searing.
- Substitute regular yellow onions with sweet Vidalia if available for extra natural sweetness, or use green onions for a milder allium note in a pinch.

Nutrition

Calories: 280
Protein: 38g
Carbs: 8g
Fat: 12g