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Quick Chicken Stir Fry

quick chicken thigh recipe
Quick Chicken Stir Fry

This chicken thigh stir fry recipe is a big-time saver. It is quick and easy to prepare, rich in flavor with a balanced proportion of protein and fibers. The chicken thighs are so tender and juicy with a hint of sweetness from the onion and carrot. Adding the splash of rice wine at the end of cooking enhances the flavor and brings a unique aroma to the dish.

How do Chinese takeaways make chicken so tender?

Ever wonder how your favorite chicken dish at Chinese takeaways is so incredibly tender and juicy? Three simple tips to take your chicken recipe from good to great!

  1. Chicken thighs are hands-down the best meat for stir fry. They have more flavor and a silken texture. Their slightly higher fat content and marbling help them remain moist and tender during cooking.
  2. Coating meat with corn starch is a popular Chinese cooking technique that is used to lock in the juices of the chicken and protect them from getting tough. it is a simple and easy method that any home cook can do.
  3. It is important to cook chicken and vegetables separately. This prevents the over-cooking of any of the ingredients.

Ingredients for quick chicken thigh stir fry:

quick chicken thigh recipe
Ingredients for quick chicken stir fry
  • Chicken: You can use the chicken thighs with or without the skin. You can also use bone-in chicken thighs, but be aware that they will take longer to cook through completely.
  • Soy sauce: The dark soy sauce is for coloring and is optional. They are less salty than the normal soy sauce, so replace them with half of the normal soy sauce.
  • Oil: You can use any cooking oil. I prefer to use olive oil because it is healthier.

Recipe notes:

quick chicken thigh recipe
Marinate chicken for 15 minutes
  • The nonstick pan is a failproof and less stressful way to stir fry. In addition, it allows you to cook with less oil.
  • Cut the chicken to thin stripes so that they cook quickly but still retains a good bite. You can also cut them into cubes.
  • Marinate chicken with cornstarch and let the flavor evenly coat the chicken.
  • You can add chili flakes or chili oil for more flavor.

FAQ:

quick chicken thigh recipe
Quick chicken stir fry

How can you tell if the chicken is done?

The fork test is a good way to determine whether or not your chicken is cooked. The fork should be able to pierce through the chicken easily. The juices from the chicken should run clear when you cut into it.

How do we serve this chicken thigh stir fry dish?

The chicken can be served with rice or as a topping for noodle soup or pasta.

More chicken recipes:

Pan-fried pepper chicken {Juicy and tasty}

Chicken and mushroom stir fry

Ginger and sesame oil chickenquick chicken thigh recipe

Enjoy this delicious Chicken stir fry!

chicken thigh stir fry

Quick chicken stir fry

This chicken thigh recipe is a big-time saver. It is rich in flavor with a balanced proportion of protein and fibers. The chicken is so tender and juicy with a hint of sweetness from the caramelized onion and carrot.
5 from 1 vote
Print Pin Rate
Course: dinner
Cuisine: asian
Prep Time: 20 minutes
Cook Time: 10 minutes
Author: Lei
Servings 2

Ingredients

  • 300 g boneless Chicken thighs (cut into 2cm strips)
  • 3/4 cup sliced onion
  • 1/4 cup shredded carrot
  • 1 tablespoon soy sauce
  • 1 teaspoon dark soy sauce (for coloring, optional)
  • 3 tablespoon rice wine
  • 3 tablespoon oil
  • 2 tablespoon chopped spring onion
  • 2 tablespoon cornstarch
  • 2 clove garlic (minced)

Instructions

  • Marinating chicken: Marinate the chicken with soy sauce, dark soy sauce, minced garlic, cornstarch and 2 tablespoon of rice wine for 15 minutes. (add one teaspoon of water if it is too dry)
  • Cooking chicken: Heat one tablespoon of oil in a non-stick pan over medium heat. Add the chicken strips, and separate them as they cook. Cook for 5 minutes, until cooked through. Set the chicken aside.
  • Cooking vegetables: Add two tablespoons of oil to the pan and add the onions and carrots. Stir fry until all wilted and cooked, approximately 5 minutes.
  • Adding all together: Add the chicken and spring onion to the pan and stir fry over high heat for 20-30 seconds. Splash a tablespoon of rice wine to the pan, turn off the heat and serve.

Recipe Notes:

    • Chicken: You can use the chicken thighs with or without the skin. You can also use bone-in chicken thighs, but be aware that they will take longer to cook through completely.
    • Soy sauce: The dark soy sauce is for coloring and is optional. They are less salty than the normal soy sauce, so replace them with half of the normal soy sauce.
    • Oil: You can use any cooking oil. I prefer to use olive oil because it is healthier.
    • The nonstick pan is a failproof and less stressful way to stir fry. In addition, it allows you to cook with less oil.
    • Cutting the chicken to thin stripes so that they cook quickly but still retains a good bite. You can also cut them into cubes. 
    • Marinate chicken with cornstarch and let the flavor evenly coat the chicken.
    • You can add chili flakes or chili oil for more flavor.

Nutrition Information:

Calories: 593kcalCarbohydrates: 17gProtein: 27gFat: 46gSaturated Fat: 8gPolyunsaturated Fat: 11gMonounsaturated Fat: 24gTrans Fat: 0.2gCholesterol: 147mgSodium: 802mgPotassium: 501mgFiber: 2gSugar: 4gVitamin A: 2851IUVitamin C: 7mgCalcium: 45mgIron: 2mg
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Dark soy sauce
Dark soy sauce
Rice Wine
Rice Wine
Soy Sauce
Soy Sauce

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