For those busy weeknights when time is of the essence but flavor can’t be compromised, this Savory Chicken Thigh Stir-Fry with Vegetables is the perfect solution. Tender chicken thigh strips are stir-fried with crunchy vegetables and aromatic garlic, then coated in a savory sauce with a hint of sweetness and umami. This dish is quick to prepare, packed with flavor, and perfect to serve over rice or noodles for a wholesome, satisfying meal.
Ingredients:
- 300 g boneless chicken thighs, cut into 2 cm strips
- 3/4 cup sliced onion
- 1/4 cup shredded carrot
- 1 tablespoon soy sauce
- 1 teaspoon dark soy sauce (optional, for coloring)
- 3 tablespoons rice wine
- 3 tablespoons oil (divided)
- 2 tablespoons chopped spring onion
- 2 tablespoons cornstarch
- 2 cloves garlic, minced
Instructions:
- Marinate the Chicken:
In a bowl, combine chicken thigh strips with 1 tablespoon of soy sauce, 1 tablespoon of rice wine, and 2 tablespoons of cornstarch. Mix well to coat the chicken evenly. - Prepare the Vegetables:
While the chicken is marinating, slice the onion, shred the carrot, and mince the garlic. Chop the spring onions and set everything aside. - Stir-Fry the Chicken:
Pour 2 tablespoons of oil into a large skillet or wok and warm it over medium-high heat. When the oil is sizzling, add the marinated chicken strips. Cook for approximately 5-7 minutes, stirring frequently, until the chicken is nicely browned and fully cooked. Take the chicken out of the skillet and set it aside. - Cook the Vegetables:
In the same skillet, pour in the remaining tablespoon of oil. Add the sliced onion and shredded carrot. Stir-fry for 2-3 minutes until the vegetables are slightly tender but still crisp. Add the minced garlic and stir-fry for another minute until fragrant. - Combine and Sauce:
Add the cooked chicken back into the skillet with the vegetables. Drizzle in the last 2 tablespoons of rice wine and 1 teaspoon of dark soy sauce (if desired). Mix thoroughly to ensure everything is nicely coated with the sauce. - Finish and Serve:
Sprinkle the chopped spring onions over the stir-fry and give it one last stir.
Conclusion:
This Savory Chicken Thigh Stir-Fry with Vegetables is a delicious, quick, and versatile dish that can be whipped up in no time. The tender chicken, combined with crisp vegetables and a simple, yet flavorful sauce, makes it a perfect choice for a nutritious and satisfying meal. Enjoy the balance of flavors and textures in every bite, and feel free to customize it with your favorite vegetables!
Savory Chicken Thigh Stir-Fry with Vegetables
A quick and flavorful stir-fry featuring tenderchicken thighs and crisp vegetables, perfect for a delicious meal in just 30minutes.
Ingredients
- 300 g boneless chicken thighs cut into 2 cm strips
- 3/4 cup sliced onion
- 1/4 cup shredded carrot
- 1 tablespoon soy sauce
- 1 teaspoon dark soy sauce optional, for coloring
- 3 tablespoons rice wine
- 3 tablespoons oil divided
- 2 tablespoons chopped spring onion
- 2 tablespoons cornstarch
- 2 cloves garlic minced
Instructions
- Marinate the Chicken:
- In a bowl, combine chicken thigh strips with 1 tablespoon of soy sauce, 1 tablespoon of rice wine, and 2 tablespoons of cornstarch. Mix well to coat the chicken evenly.
- Prepare the Vegetables:
- While the chicken is marinating, slice the onion, shred the carrot, and mince the garlic. Chop the spring onions and set everything aside.
- Stir-Fry the Chicken:
- Pour 2 tablespoons of oil into a large skillet or wok and warm it over medium-high heat. When the oil is sizzling, add the marinated chicken strips. Cook for approximately 5-7 minutes, stirring frequently, until the chicken is nicely browned and fully cooked. Take the chicken out of the skillet and set it aside.
- Cook the Vegetables:
- In the same skillet, pour in the remaining tablespoon of oil. Add the sliced onion and shredded carrot. Stir-fry for 2-3 minutes until the vegetables are slightly tender but still crisp. Add the minced garlic and stir-fry for another minute until fragrant.
- Combine and Sauce:
- Add the cooked chicken back into the skillet with the vegetables. Drizzle in the last 2 tablespoons of rice wine and 1 teaspoon of dark soy sauce (if desired). Mix thoroughly to ensure everything is nicely coated with the sauce.
- Finish and Serve:
- Sprinkle the chopped spring onions over the stir-fry and give it one last stir.