Spicy Garlic Chicken Thigh Stir-Fry
Spicy Garlic Chicken Thigh Stir-Fry
Ingredients
For the Chicken Marinade
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 1 teaspoon sesame oil
- 1/2 teaspoon black pepper
For the Stir-Fry Sauce
- 1/2 cup chicken broth
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon brown sugar, packed
- 1 teaspoon Sriracha, or more, to taste
- 1 teaspoon cornstarch
For the Stir-Fry
- 2 tablespoons vegetable oil, divided
- 4 garlic, cloves, minced
- 1 tablespoon fresh ginger, grated
- 3 cups broccoli florets
- 1 red bell pepper, sliced
- 2 carrots, medium, julienned or thinly sliced
- 2 green onions, sliced, for garnish
- 1 teaspoon sesame seeds, for garnish
- 4 cups cooked rice, for serving
Instructions
- 1
In a medium bowl, combine the cut chicken thighs with 2 tablespoons soy sauce, 1 tablespoon cornstarch, 1 teaspoon sesame oil, and 1/2 teaspoon black pepper. Toss to coat evenly. Cover and refrigerate for at least 30 minutes to marinate.
⏱️ 5 min
- 2
While the chicken marinates, prepare the stir-fry sauce. In a small bowl, whisk together the chicken broth, 2 tablespoons soy sauce, rice vinegar, brown sugar, Sriracha, and 1 teaspoon cornstarch until smooth. Set aside.
⏱️ 5 min
- 3
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken in a single layer and cook for 5-7 minutes, flipping occasionally, until browned and cooked through. Remove the chicken from the skillet and set aside.
⏱️ 7 min
- 4
Add the remaining 1 tablespoon of vegetable oil to the same skillet. Add the minced garlic and grated ginger and stir-fry for 30 seconds until fragrant.
⏱️ 1 min
- 5
Add the broccoli florets, sliced red bell pepper, and julienned carrots to the skillet. Stir-fry for 4-6 minutes, or until the vegetables are tender-crisp.
⏱️ 6 min
- 6
Return the cooked chicken to the skillet with the vegetables. Give the stir-fry sauce a quick whisk again and pour it over the chicken and vegetables. Cook, stirring constantly, for 1-2 minutes, until the sauce thickens and coats everything.
⏱️ 2 min
- 7
Remove from heat. Garnish with sliced green onions and sesame seeds. Serve immediately over cooked rice.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Garlic Chicken Thigh Stir-Fry
For the Chicken Marinade
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 1 teaspoon sesame oil
- 1/2 teaspoon black pepper
For the Stir-Fry Sauce
- 1/2 cup chicken broth
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon brown sugar, packed
- 1 teaspoon Sriracha, or more, to taste
- 1 teaspoon cornstarch
For the Stir-Fry
- 2 tablespoons vegetable oil, divided
- 4 garlic, cloves, minced
- 1 tablespoon fresh ginger, grated
- 3 cups broccoli florets
- 1 red bell pepper, sliced
- 2 carrots, medium, julienned or thinly sliced
- 2 green onions, sliced, for garnish
- 1 teaspoon sesame seeds, for garnish
- 4 cups cooked rice, for serving
Instructions
- 1
In a medium bowl, combine the cut chicken thighs with 2 tablespoons soy sauce, 1 tablespoon cornstarch, 1 teaspoon sesame oil, and 1/2 teaspoon black pepper. Toss to coat evenly. Cover and refrigerate for at least 30 minutes to marinate.
⏱️ 5 min - 2
While the chicken marinates, prepare the stir-fry sauce. In a small bowl, whisk together the chicken broth, 2 tablespoons soy sauce, rice vinegar, brown sugar, Sriracha, and 1 teaspoon cornstarch until smooth. Set aside.
⏱️ 5 min - 3
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken in a single layer and cook for 5-7 minutes, flipping occasionally, until browned and cooked through. Remove the chicken from the skillet and set aside.
⏱️ 7 min - 4
Add the remaining 1 tablespoon of vegetable oil to the same skillet. Add the minced garlic and grated ginger and stir-fry for 30 seconds until fragrant.
⏱️ 1 min - 5
Add the broccoli florets, sliced red bell pepper, and julienned carrots to the skillet. Stir-fry for 4-6 minutes, or until the vegetables are tender-crisp.
⏱️ 6 min - 6
Return the cooked chicken to the skillet with the vegetables. Give the stir-fry sauce a quick whisk again and pour it over the chicken and vegetables. Cook, stirring constantly, for 1-2 minutes, until the sauce thickens and coats everything.
⏱️ 2 min - 7
Remove from heat. Garnish with sliced green onions and sesame seeds. Serve immediately over cooked rice.
⏱️ 1 min