Chicken Thigh Stir-Fry – Quick Weeknight Dinner
Sliced chicken thigh stir-fried with broccoli, bell peppers, and teriyaki sauce.
Chicken Thigh Stir-Fry – Quick Weeknight Dinner
Sliced chicken thigh stir-fried with broccoli, bell peppers, and teriyaki sauce.
Nutrition Per Serving
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Ingredients
- 350 g sliced Boneless chicken thighs
- 200 g florets Broccoli
- 1 sliced Bell pepper
- 3 tbsp Soy sauce
- 1 tbsp Honey
- 3 cloves Garlic
- 1 tsp Ginger
- 160 g dry Rice
Instructions
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1
Prep everything first
Slice 350g boneless chicken thighs into thin strips. Cut 200g broccoli into small florets. Slice 1 bell pepper. Mince 3 garlic cloves and grate 1 tsp ginger. Mix 3 tbsp soy sauce with 1 tbsp honey for the sauce. Have everything ready before the wok gets hot.
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2
Cook the rice
Start 160g rice according to package directions. This cooks while you stir-fry, so the full meal comes together in one go.
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3
Sear the chicken
Heat oil in a wok or large pan over high heat until shimmering. Add chicken strips in a single layer — don't overcrowd. Cook 2-3 minutes per side until golden brown. Work in batches if needed. Remove to a plate.
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4
Stir-fry vegetables
Add broccoli and bell pepper to the same pan. Stir-fry for 3-4 minutes until tender-crisp. Add garlic and ginger, stir 30 seconds until fragrant.
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5
Combine and sauce
Return chicken to the pan. Pour in the soy-honey sauce. Toss everything together for 1-2 minutes until the sauce glazes the chicken and vegetables. Serve immediately over rice.
Notes
- • Slice chicken against the grain for maximum tenderness.
- • High heat is non-negotiable for good stir-fry.
- • Don't overcrowd the pan — cook in batches for proper browning.
- • Add aromatics (garlic, ginger) last so they don't burn.
- • Have all ingredients prepped before turning on the heat — stir-frying is fast.
Quick Chicken Thigh Stir-Fry
Stir-fry is the ultimate weeknight dinner — fast, healthy, and infinitely customizable. Using chicken thighs instead of breast is the game-changer here: they stay juicy and tender even at the high heat that stir-frying demands. Ready in 20 minutes from start to plate.
The Technique Matters More Than the Recipe
Master the basic stir-fry technique — hot pan, quick cooking, proper sequencing — and you can improvise with whatever protein and vegetables you have on hand. It's one of the most useful cooking skills you can develop.
Variations
Feel free to change up this recipe and make it your own:
- Thai basil version: Add Thai basil leaves and fish sauce for a Southeast Asian twist.
- Cashew chicken: Add toasted cashews and hoisin sauce instead of soy-honey.
- Spicy Szechuan: Add dried chili flakes and Szechuan peppercorns for a numbing heat.
Storage
Refrigerate for up to 3 days. Reheat in a hot pan for best results. Store rice separately to prevent mushiness.
Frequently Asked Questions
Is chicken thigh stir-fry healthy?
Yes. At 440 calories with 32g protein, it's a balanced meal. Chicken thighs stay juicier than breast in a stir-fry and the vegetables add fiber and vitamins. Use reduced-sodium soy sauce to lower sodium content.
Why use chicken thighs instead of breast for stir-fry?
Thighs stay tender even at the high heat needed for stir-frying. Breast can become tough and dry in seconds. The extra fat in thighs bastes the meat as it cooks, keeping it juicy.
What vegetables work best in stir-fry?
Broccoli, bell peppers, snap peas, mushrooms, bok choy, and carrots are all excellent. Cut everything to similar sizes so they cook evenly. Add harder vegetables first, softer ones later.
How do I get restaurant-style stir-fry at home?
Maximum heat is the key. Get the pan screaming hot before adding anything. Don't overcrowd — cook in batches. And have everything prepped and within reach before you start.
Can I meal prep stir-fry?
Yes. Store chicken and vegetables separately from rice. The stir-fry reheats well in a pan or microwave for 2 minutes. It keeps for 3-4 days in the fridge.
Did you make this recipe?
Please let us know how it turned out for you! Share a picture on Instagram with the hashtag #aimealplan.
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