Chicken And Onions Recipe This is a rough estimate... I don't really follow a recipe when making these things... My keys to successful stir frying: Keep quantity small unless you have a LARGE wok Cook on as high a temperature as possible Keep food moving Prepare everything ahead of time (Mise en place) 3 boneless skinless chicken breasts cayenne/red pepper hot chili sesame oil (I use 'House of Tsang' from Walmart) alternative regular sesame oil and increase cayenne a bit soy sauce sherry green onions (two bunches) yellow onions (or white) minced garlic (fresh or jar, not dry) chinese noodles (optional) pitcher or large glass of water Three bowls: 1 large - chicken 2 small - green onion pieces, yellow onions, and garlic 3 small - green onion stalks Prepare chicken (Bowl 1) --------------- Slice chicken into small pieces (thin is better), something like 1/4" x 1/2" x 1.5" Dump into mixing bowl Add about 1.5 - 2 tblsp sherry Add about 2 tblsp soy sauce Add a splash of the hot chili sesame oil (maybe a tsp) Add about 1/2 - 1 tsp of the cayenne pepper - to taste Stir well, set aside, let sit for 10-20 minutes ideally stirring occasionally. Prepare onions: --------------- Slice off root end of green onions (maybe 1/4" past where roots start) Cut off the dry end of the green onion stalks (where the green part looks dried out.) Coursely dice (into discs) the green onions, to about 1-2" past where the onions turn green. You want small round pieces here. Set these in bowl 2. Cut the rest of the green part into 1-2" pieces. Set these in bowl 3. Coursely chop two yellow onions after peeling off outer layers. You're looking for bite size chunks here. I generally cut onion in half, and then radially into eight wedges. Put these in the bowl with the small green onion pieces. Add a couple tblsp of minced or chopped garlic to the bowl with the green and yellow onions. Prepare Glaze: -------------- About a cup of hot water Tablespoon of soy sauce Splash of chili oil Tablespoon of corn starch Cooking: -------- I prefer to cook outside over my turkey fryer burner, as it can get a LOT hotter than a kitchen gas stove. (Kitchen burner limited to 12,500 BTU, turkey fryer goes up to 180,000.) If on kitchen stove, use highest setting possible. High heat. Add a splash of oil to the wok and swirl around to coat the sides. Give oil 10-20 seconds to get hot. Toss in bowl 2 (go,yo,garlic) (it should sound very loud), stir rapidly, if it starts to stick any, add a little water. Keep this up until the yellow onions start to look a bit translucent. Toss in the chicken (after stirring chicken a final time), toss ingredients together in wok. It will tend to turn into a big mass initially, especially if you added too much ingredients. Add a little water to help break it up. Keep stirring all of the ingredients in the wok until the chicken starts to look fully cooked. Toss in the green onion stalks, and give it several tosses in the wok until they start to look soft. Clear a spot in center, give glaze a stir, pour in glaze into center. Bring to a boil, and toss rest of ingredients. Serve.