1Heat 2 tablespoons (30 ml) of oil over high heat for about 1.5 minutes until a whisp of white smoke appears.
2Stir in the garlic and ginger, cook until light brown and fragrant, about 30 seconds. Stir in the chicken and stir-fry for about 1 minute, until the outside is seared, and it is cooked to about medium, but not fully cooked yet.
3Stir the onions into the pan and cook until light brown and soft, about 1 to 2 minutes.
4Pour in the oyster sauce and black soy sauce and stir fry everything together until all of the flavors combine and the sauce reduces to a glaze, about 1 minute. Taste and adjust any of the seasonings if you’d like, then serve over a bed of hot rice.
2 Tbsp high-temperature cooking oil, for frying
2 cloves garlic, minced
2 Tbsp of ginger, peeled and julienned
12 oz (340 g) chicken breast or boneless thigh, thinly sliced
1/2 tsp kosher salt
Pinch white pepper
1/2 onion, halved then sliced with the grain (lyonnaise)