Quick Chicken Thigh Stir Fry

This Quick Chicken Thigh Stir Fry is a fast, flavorful dish that’s perfect for busy weeknights when I need a satisfying meal in a hurry. Juicy chicken thighs are seared and tossed with crisp vegetables and a savory stir-fry sauce that brings everything together in one delicious skillet.

Why You’ll Love This Recipe

I love this stir fry because it’s simple, budget-friendly, and totally customizable. Chicken thighs stay tender and juicy even with high-heat cooking, and they soak up the flavorful sauce beautifully. It’s a one-pan dish that’s ready in under 30 minutes and works well over rice, noodles, or even on its own for a low-carb option.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Boneless, skinless chicken thighs, cut into bite-sized pieces

• Soy sauce

• Sesame oil or vegetable oil

• Garlic, minced

• Fresh ginger, minced (optional)

• Bell peppers, sliced

• Broccoli florets

• Carrots, thinly sliced

• Green onions (optional for garnish)

• Cornstarch (for thickening sauce)

• Water or chicken broth

• Brown sugar or honey

• Rice or noodles, for serving

Directions

1. I start by whisking together the sauce ingredients: soy sauce, water or broth, cornstarch, and a bit of brown sugar or honey. I set it aside.

2. I heat sesame oil in a large skillet or wok over medium-high heat.

3. I add the chicken thighs and cook them for 5–7 minutes, stirring occasionally, until they’re browned and cooked through. I remove them from the pan and set aside.

4. In the same pan, I add a little more oil if needed and toss in the garlic and ginger. I cook it for about 30 seconds, just until fragrant.

5. I add the vegetables and stir-fry them for 3–5 minutes until they’re tender-crisp.

6. I return the chicken to the skillet, pour in the sauce, and stir everything together.

7. I let the mixture simmer for another 2–3 minutes until the sauce thickens and coats the chicken and veggies.

8. I serve it hot over rice or noodles and sprinkle with green onions for garnish.

Servings and timing

This recipe serves about 4 people. Prep time is around 10 minutes, and cooking takes about 15 minutes, making it a quick 25-minute meal from start to finish.

Variations

I often switch up the veggies based on what I have—snap peas, zucchini, mushrooms, or even cabbage work well. For a spicy version, I add a dash of chili garlic sauce or red pepper flakes. I’ve also used teriyaki sauce or hoisin for a different flavor profile. If I want extra crunch, I toss in cashews or peanuts just before serving.

storage/reheating

Leftovers store well in an airtight container in the fridge for up to 3 days. To reheat, I warm it in a skillet over medium heat or microwave it for 1–2 minutes until heated through. If the sauce thickens too much, I add a splash of water or broth to loosen it.

FAQs

Can I use chicken breast instead of thighs?

Yes, I’ve made this with chicken breasts too, but I prefer thighs for their extra juiciness and flavor.

How do I keep the veggies crisp?

I stir-fry them quickly over high heat and don’t overcook them. I also make sure the pan is hot before adding them in.

Can I make this dish ahead of time?

Yes, I prep the chicken and chop the veggies ahead of time. When I’m ready to cook, it comes together in minutes.

Can I use a store-bought stir-fry sauce?

Yes, if I’m short on time, I sometimes use a bottled stir-fry sauce. I still like to add garlic and ginger for fresh flavor.

Is this recipe gluten-free?

To make it gluten-free, I use tamari or a certified gluten-free soy sauce. I also double-check that my broth and cornstarch are gluten-free.

Conclusion

This Quick Chicken Thigh Stir Fry is a weeknight staple in my kitchen. It’s fast, flavorful, and endlessly adaptable to whatever I have in the fridge. With tender chicken, crisp vegetables, and a savory sauce, it’s a complete meal that never gets old. Whether I serve it with rice, noodles, or just on its own, it always satisfies.