Chicken Thigh stir fry ✨

Prep Time:

• 15 minutes

• Slicing chicken and veggies

• Mixing marinade

• Mince garlic/grate ginger

Cook Time:

• 15–20 minutes

• Cooking chicken: 5–6 minutes

• Stir-frying veggies: 3–4 minutes

• Combining everything: 2–3 minutes

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Total Time:

30–35 minutes

Ingredients:

• 1.5 lbs boneless skinless chicken thighs, sliced into thin strips

• 2 tbsp soy sauce

• 1 tbsp oyster sauce (optional for richer flavor)

• 1 tbsp hoisin sauce (optional)

• 1 tbsp cornstarch

• 1 tbsp sesame oil (or any cooking oil)

• 2 tbsp vegetable oil, divided

• 2-3 cups mixed vegetables (e.g. bell peppers, broccoli, snap peas, carrots)

• 2-3 garlic cloves, minced

• 1 tsp fresh ginger, grated (optional)

• 2-3 green onions, sliced

• Cooked rice or noodles, for serving

• Sesame seeds or crushed red pepper, for garnish (optional)

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Instructions:

1. Marinate the chicken:

In a bowl, combine sliced chicken thighs with soy sauce, oyster sauce, hoisin sauce, and cornstarch. Let it sit for 10–15 minutes.

2. Cook the chicken:

Heat 1 tbsp oil in a large skillet or wok over medium-high heat. Add chicken and cook for 5–6 minutes until browned and cooked through. Remove and set aside.

3. Stir-fry the veggies:

Add another 1 tbsp oil to the pan. Toss in the garlic, ginger, and mixed vegetables. Stir-fry for about 3–4 minutes until tender-crisp.

4. Combine everything:

Add the cooked chicken back into the pan. Stir everything together and cook another 1–2 minutes to combine flavors. Add green onions at the end.

5. Serve:

Serve hot over rice or noodles. Top with sesame seeds or chili flakes if desired.