Description
A perfectly balanced chicken stir fry with tender chicken thighs, crisp vegetables, and a glossy sauce that coats every piece. The secret is proper timing and getting the sauce ratios exactly right.
Ingredients
Scale
- 1½ pounds boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 tablespoons cornstarch
- 1 teaspoon salt
- 3 tablespoons vegetable oil, divided
- 1 large red bell pepper, sliced into strips
- 1 large yellow bell pepper, sliced into strips
- 1 medium onion, sliced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 3 green onions, sliced diagonally
- ¼ cup low-sodium soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 tablespoon brown sugar
- 1 tablespoon cornstarch
- 2 tablespoons water
- ¼ teaspoon red pepper flakes (optional)
Instructions
- 1. Toss chicken pieces with cornstarch and salt. Let sit 10 minutes.
- 2. Whisk together all sauce ingredients until smooth. Set aside.
- 3. Prep all vegetables and have them ready near the stove.
- 4. Heat 2 tablespoons oil in large wok or skillet over medium-high heat.
- 5. Cook chicken in single layer for 3-4 minutes per side until golden and cooked through. Transfer to plate.
- 6. Add remaining oil to pan. Stir-fry garlic and ginger for 30 seconds.
- 7. Add onion and stir-fry 2 minutes, then add bell peppers and cook 3-4 minutes until tender-crisp.
- 8. Return chicken to pan and toss with vegetables.
- 9. Stir sauce and pour over everything. Cook 1-2 minutes until sauce thickens.
- 10. Remove from heat and garnish with green onions. Serve immediately.
Notes
Store leftovers up to 4 days refrigerated. Best reheated in a skillet over medium heat. Chicken thighs stay more tender than breasts in this recipe.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stir Fry
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 12g
- Sodium: 850mg
- Fat: 18g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 35g