Chicken with Onions
Huge thank you to Isabel Veguilla for being a guest writer for this post. I got sick and she volunteered to help write a post for us.
If you enjoy this recipe, please check out Isabel’s other stuff.
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Chicken with Onions
What you need
For the chicken:
1.5 lbs. boneless and skinless chicken thighs
Dry spices for seasoning chicken: salt, pepper, onion powder, garlic powder, ground turmeric. Lightly sprinkled on each side of the chicken.
For the Marinade:
3 garlic cloves, crushed into a coarse paste
1 tbsp. sriracha sauce
1/2 tbsp. white vinegar
3 tbsp. Bragg’s Aminos*
1 tbsp. Coconut Aminos*
1 tbsp. toasted sesame oil
Note: If you don’t have aminos, use 2 tbsp. total of low-sodium soy sauce. I use Bragg’s and Coconut Amino’s as a much lower in sodium substitute to regular or low sodium soy sauce.
For the sauté:
1 large yellow onion, diced
2 tbsp. olive oil
1 tbsp. cornstarch thinned with a small amount of water
Preparation
Mix garlic, sriracha, vinegar, aminos, and sesame oil then set aside.
Rinse meat with water and cut into chunks.
Sprinkle meat with dry spices on both sides and mix well.
Add marinade and mix to coat thoroughly.
Cover and refrigerate for at least 30 minutes.
Dice onion.
Heat oil in a large, deep skillet on medium.
Add onion and sauté up 10 minutes, stirring occasionally until softened and browned.
Add chicken with marinade.
Cook covered for 10 minutes.
Mix cornstarch with a bit of water until all starch is dissolved then add to the chicken mixture. Stir to evenly distribute.
Cover and cook on low for an additional 10 minutes.
Serve over white or brown rice, if desired.
Enjoy!
If you try it, please let us know if you liked it and what you changed to make it your own.
Best of luck!
❤️
Written by Isabel Veguilla