Description
Chicken Thigh Stir Fry – Discover the Secret to Achieving Tender Chicken, Just Like in Chinese Takeaways.
Ingredients
Scale
- 300 g boneless Chicken thighs (cut into 2cm strips)
- 3/4 cup sliced onion
- 1/4 cup shredded carrot
- 1 tablespoon soy sauce
- 1 teaspoon dark soy sauce (optional)
- 3 tablespoon alcohol-free rice wine flavor
- 3 tablespoon oil
- 2 tablespoon chopped spring onion
- 2 tablespoon cornstarch
- 2 clove garlic (minced)
Instructions
- Marinating chicken: Marinate the chicken with soy sauce, dark soy sauce, minced garlic, cornstarch and 2 tablespoon of alcohol-free rice wine flavor for 15 minutes. (add one teaspoon of water if it is too dry)
- Cooking chicken: Heat one tablespoon of oil in a non-stick pan over medium heat. Add the chicken strips, and separate them as they cook. Cook for 5 minutes, until cooked through. Set the chicken aside.
- Cooking vegetables: Add two tablespoons of oil to the pan and add the onions and carrots. Stir fry until all wilted and cooked, approximately 5 minutes.
- Adding all together: Add the chicken and spring onion to the pan and stir fry over high heat for 20-30 seconds. Splash a tablespoon of alcohol-free rice wine flavor to the pan, turn off the heat and serve.
Notes
Use a nonstick pan to reduce oil and stress. Cut chicken into thin strips or cubes for quick cooking. Marinating with cornstarch locks in juices. Optionally add chili flakes or chili oil for more heat.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: dinner
- Method: Stir Fry
- Cuisine: asian
Nutrition
- Serving Size: 1 serving
- Calories: 593 kcal
- Sugar: 4 g
- Sodium: 802 mg
- Fat: 46 g
- Saturated Fat: 8 g
- Unsaturated Fat: 35 g
- Trans Fat: 0.2 g
- Carbohydrates: 17 g
- Fiber: 2 g
- Protein: 27 g
- Cholesterol: 147 mg
Keywords: chicken stir fry, asian dinner, quick chicken thighs, tender chicken