Your Ultimate Guide to a Quick Chicken Thigh Stir Fry: Unlocking Takeaway Secrets at Home
Discover the secret to tender, flavorful chicken thighs—just like your favorite Chinese takeout! This quick stir fry combines juicy chicken, crisp vegetables, and a savory sauce, ready in just 30 minutes. Perfect for a weeknight dinner that’s both satisfying and easy.
Ingredients
Chicken & Veggies:
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300 g boneless chicken thighs, cut into 2 cm strips
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3/4 cup sliced onion
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1/4 cup shredded carrot
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2 tbsp chopped spring onion
Sauce & Marinade:
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1 tbsp soy sauce
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1 tsp dark soy sauce (optional, for color)
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3 tbsp rice wine, divided
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2 clove garlic, minced
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2 tbsp cornstarch
Other:
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3 tbsp cooking oil (olive, vegetable, or preferred)
Instructions
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Marinate chicken: In a bowl, combine chicken strips, soy sauce, dark soy sauce, minced garlic, cornstarch, and 2 tbsp rice wine. Mix well and marinate for 15 minutes. Add 1 tsp water if the mixture seems dry.
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Cook chicken: Heat 1 tbsp oil in a non-stick pan over medium heat. Add chicken strips and separate them as they cook. Cook 5 minutes or until fully cooked. Remove chicken and set aside.
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Cook vegetables: Add remaining 2 tbsp oil to the pan. Stir fry onions and carrots 5 minutes, until tender.
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Combine & finish: Return chicken and spring onions to the pan. Stir fry over high heat 20–30 seconds. Splash 1 tbsp rice wine into the pan, turn off heat, and serve immediately.
Notes
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Chicken cut: Thin strips cook quickly while keeping a good bite; cubes work too.
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Pan choice: Use a non-stick pan for easier cooking and less oil.
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Dark soy sauce: Optional; mainly for color. Adjust regular soy sauce if skipping.
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Oil choice: Olive oil is healthier, but any cooking oil works.
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Bone-in option: Bone-in thighs take longer—ensure they are fully cooked.