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Chicken Thigh Stir Fry Recipes

20-Minute Ginger Soy Chicken Thigh Stir Fry Recipe

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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Calories: 345
Ingredients Method Notes

Ingredients
  

  • 1 lb boneless skinless chicken thighs, cut into bite-sized pieces
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon brown sugar
  • 1 teaspoon cornstarch mixed with 1 tablespoon cold water
  • 2 tablespoons vegetable oil, divided
  • 1 red bell pepper, sliced
  • 1 cup snap peas
  • 1 tablespoon grated fresh ginger
  • 2 garlic cloves, minced
  • 2 green onions, sliced
  • 1 teaspoon sesame seeds
  • Steamed rice, to serve

Method
 

  1. Whisk together soy sauce, rice vinegar, brown sugar, and the cornstarch slurry in a small bowl.
  2. Heat 1 tablespoon oil in a large skillet or wok over high heat. Add the chicken in a single layer and sear for 2 minutes undisturbed, then stir occasionally for 4 minutes until browned and cooked through. Transfer to a plate.
  3. Reduce heat to medium high and add remaining 1 tablespoon oil. Stir-fry the bell pepper and snap peas for 3 minutes. Add ginger and garlic and stir 30 seconds more.
  4. Pour the sauce into the pan, stir until thickened, about 20 seconds. Return the chicken and toss for 1 minute until everything is coated in a glossy glaze.
  5. Spoon over steamed rice and top with green onions and sesame seeds. Serve hot.

Notes

If your soy sauce is particularly salty, start with 1½ tablespoons in the sauce and taste after glazing, then add a splash more at the table if needed. The cornstarch slurry thickens quickly, so have the chicken and vegetables ready before you pour it in.