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Chicken Thigh Stir-Fry Recipe

Chinese · Main course · 25 min total

A quick and flavorful stir-fry featuring tender boneless chicken thighs, crisp vegetables, and a savory-sweet sauce. Perfect for busy weeknights.

Ingredients

• 1 lb boneless skinless chicken thighs, cut into bite-sized pieces
• 2 tbsp soy sauce
• 1 tbsp cornstarch
• 1 tbsp vegetable oil
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 medium onion, sliced
• 2 cloves garlic, minced
• 1 tsp grated fresh ginger
• 3 tbsp oyster sauce
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1/4 cup water
• 1 tbsp vegetable oil (for stir-frying)

Instructions

1. In a bowl, combine chicken pieces with soy sauce and cornstarch; toss to coat. Let marinate for 10 minutes.
2. In a small bowl, mix oyster sauce, rice vinegar, sesame oil, and water; set aside.
3. Heat 1 tbsp vegetable oil in a wok or large skillet over high heat. Add chicken in a single layer; cook without stirring for 2 minutes until browned. Stir-fry for another 2 minutes until cooked through. Remove chicken and set aside.
4. Add remaining 1 tbsp oil to the wok. Add bell peppers and onion; stir-fry for 2 minutes until crisp-tender. Add garlic and ginger; stir-fry for 30 seconds.
5. Return chicken to the wok. Pour in the sauce mixture; stir-fry for 1-2 minutes until sauce thickens and coats everything. Serve immediately over rice.

Tips

• For extra heat, add a pinch of red pepper flakes with the garlic.
• Substitute broccoli or snap peas for the bell peppers if desired.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

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