Description
Learn the secret to making tender chicken thigh stir fry with bold Asian flavors in just 30 minutes. Perfect for a quick, delicious dinner!
Ingredients
Scale
- 300 g boneless chicken thighs (cut into 2 cm strips)
- 3/4 cup sliced onion
- 1/4 cup shredded carrot
- 1 tablespoon soy sauce
- 1 teaspoon dark soy sauce (optional, for coloring)
- 3 tablespoons rice wine
- 3 tablespoons oil
- 2 tablespoons chopped spring onion
- 2 tablespoons cornstarch
- 2 cloves garlic (minced)
Instructions
- Marinate the Chicken:
- Combine soy sauce, dark soy sauce, minced garlic, cornstarch, and 2 tablespoons of rice wine in a bowl.
- Add the chicken strips, mix well, and marinate for 15 minutes. Add a teaspoon of water if the mixture feels too dry.
- Cook the Chicken:
- Heat 1 tablespoon of oil in a non-stick pan over medium heat.
- Add the marinated chicken and cook for 5 minutes, stirring occasionally until golden and cooked through. Remove and set aside.
- Cook the Vegetables:
- Heat 2 tablespoons of oil in the same pan.
- Add the sliced onion and shredded carrot. Stir fry for about 5 minutes until the vegetables are tender and slightly caramelized.
- Combine and Finish:
- Return the cooked chicken to the pan.
- Add the chopped spring onion and stir fry over high heat for 20-30 seconds.
- Splash 1 tablespoon of rice wine into the pan, mix quickly, and turn off the heat.
- Serve:
- Transfer to a plate and enjoy with steamed rice or noodles.
Notes
- High Heat: Cook on high heat to maintain crisp textures and vibrant flavors.
- Prep in Advance: Have all ingredients ready before starting to cook for a smooth process.
- Add Spice: Include chili flakes or sriracha in the marinade for extra heat.
- Vegetable Options: Substitute carrots with bell peppers or add mushrooms for variety.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.