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chicken thigh stir fry

Quick chicken thigh stir fry

Chicken Thigh Stir Fry - Discover the Secret to Achieving Tender Chicken, Just Like in Chinese Takeaways.
4.75 from 12 votes
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Course: dinner
Cuisine: asian
Diet: Low Fat
Prep Time: 20 minutes
Cook Time: 10 minutes
Servings: 2
Calories: 593kcal
Author: Lei

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.

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

Calories: 593kcal | Carbohydrates: 17g | Protein: 27g | Fat: 46g | Saturated Fat: 8g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 24g | Trans Fat: 0.2g | Cholesterol: 147mg | Sodium: 802mg | Potassium: 501mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2851IU | Vitamin C: 7mg | Calcium: 45mg | Iron: 2mg