Print

Quick Chicken Thigh Stir Fry

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This Quick Chicken Thigh Stir Fry is a fast, one-pan meal featuring juicy chicken thighs, crisp vegetables, and a savory, slightly sweet stir-fry sauce. It’s perfect for weeknight dinners and ready in under 30 minutes.

  • Author: Ella
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings
  • Category: Dinner
  • Method: Stir-Fry
  • Cuisine: Asian-Inspired

Ingredients

  • 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil or vegetable oil
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, minced (optional)
  • 1 bell pepper, sliced
  • 1 cup broccoli florets
  • 1/2 cup carrots, thinly sliced
  • 2 green onions, sliced (optional for garnish)
  • 1 tablespoon cornstarch
  • 1/2 cup water or chicken broth
  • 1 tablespoon brown sugar or honey
  • Cooked rice or noodles, for serving

Instructions

  1. In a small bowl, whisk together soy sauce, water or broth, cornstarch, and brown sugar or honey. Set aside.
  2. Heat oil in a large skillet or wok over medium-high heat.
  3. Add chicken and cook for 5–7 minutes until browned and cooked through. Remove and set aside.
  4. Add more oil if needed, then sauté garlic and ginger for 30 seconds until fragrant.
  5. Add vegetables and stir-fry for 3–5 minutes until tender-crisp.
  6. Return chicken to skillet and pour in the sauce. Stir to coat evenly.
  7. Simmer for 2–3 minutes until sauce thickens.
  8. Serve hot over rice or noodles and garnish with green onions if desired.

Notes

  • Swap in vegetables like snap peas, zucchini, mushrooms, or cabbage.
  • Add chili garlic sauce or red pepper flakes for heat.
  • Use teriyaki or hoisin sauce for a different flavor.
  • Add cashews or peanuts for crunch just before serving.
  • Make gluten-free with tamari and gluten-free broth/cornstarch.

Nutrition