Quick Chicken Thigh Stir Fry Recipe: A Flavorful and Healthy Weeknight Dinner Solution

 Looking for a fast, easy, and delicious meal idea? This Quick Chicken Thigh Stir Fry is the perfect recipe for busy weeknights! Stir-fries are well-loved in kitchens worldwide, not only because of their quick cooking time but also for their healthy versatility and vibrant flavors. With this recipe, you’ll get juicy, tender chicken thighs combined with fresh, colorful vegetables, all tossed in a savory sauce that’s ready in just minutes.

Chicken thighs are an excellent choice for stir-frying as they’re naturally moist and flavorful, adding a rich taste and satisfying texture to the dish. Plus, stir-frying requires minimal oil, making it a lighter cooking method that preserves the nutrients in the ingredients. This stir fry is also packed with protein, vitamins, and minerals, giving you a nutrient-dense meal that fits into a balanced diet.

The stir-frying technique originated in China and has been popular for centuries. Originally used over hot flames to create quick meals, the technique has since spread globally and is now cherished for its versatility. You can easily adapt this recipe with your favorite vegetables and spices, making it a customizable, go-to dinner solution.

Try this quick chicken thigh stir fry tonight for a meal that’s healthy, fast, and bursting with flavor!

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Quick chicken thigh stir fry

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:

1-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)
2-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.
3-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.
4-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.