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Chicken Thigh Stir Fry

Flavor-Packed Chicken Thigh Stir Fry Ready in 30 Minutes

This Chicken Thigh Stir Fry is a quick and easy weeknight meal bursting with flavor, ready in just 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 pound Skinless Boneless Chicken Thighs Maximum tenderness and flavor
  • 3 tablespoons Cornstarch For crisp coating
For the Sauce
  • 1/4 cup Soy Sauce Tamari for gluten-free option
  • 2 tablespoons Oyster Sauce Adds complexity
  • 1 tablespoon Honey or Maple Syrup For natural sweetness
  • 2 tablespoons Rice Vinegar Balances flavors
  • 1 teaspoon Sesame Oil Optional but recommended
  • 1 teaspoon Sriracha or Chili Garlic Sauce For heat
For the Vegetables
  • 2 tablespoons Vegetable or Peanut Oil For high-temperature cooking
  • 1 medium Red Bell Pepper For sweetness and color
  • 1 medium Onion White or yellow onions were used
  • 2 cups Broccoli Florets Offers crunch
  • 2 cloves Garlic Minced
  • 1 tablespoon Fresh Ginger Grated for authenticity
For Garnishing
  • 2 tablespoons Spring Onions Sliced for garnish
  • 1 tablespoon Sesame Seeds Optional for garnish

Equipment

  • Wok or Large Skillet

Method
 

Step-by-Step Instructions
  1. Pat dry the chicken thighs with paper towels and coat them evenly with cornstarch. Set aside.
  2. In a bowl, mix soy sauce, oyster sauce, honey, rice vinegar, sesame oil, and sriracha; whisk until dissolved and set aside.
  3. Heat a wok over high heat, add oil, and sear the coated chicken thighs for 90 seconds, then flip and cook for an additional 4-5 minutes.
  4. Stir-fry broccoli florets for about 2 minutes, then add red bell pepper and onion, stirring for an additional 3-4 minutes.
  5. Add minced garlic and grated ginger; stir briefly for about 30 seconds until fragrant.
  6. Return cooked chicken to the wok, pour in the sauce, and stir for 1-2 minutes until thicken.
  7. Transfer to a platter, garnish with spring onions and sesame seeds, and serve hot over rice.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 24gProtein: 30gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 100mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 6gVitamin A: 1200IUVitamin C: 60mgCalcium: 50mgIron: 2mg

Notes

Optional veggies can be mixed based on availability; ensure uniform cuts for even cooking.

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