Step 5: Finish the stir fry
- green parts of onion
- stir fry sauce
Pour in the sauce around the edges of the pan or wok.
Because of the potato starch on the chicken marinade, this actually should begin to thicken as it heats up and comes to a .
- If it's too loose, add small amounts of a starch slurry at a time until it reaches the consistency you want.
Toss in the top green parts of the onions and let those cook for 30-60 seconds longer until barely wilted through.
Serve over rice or as is, enjoy!