Easy chicken thigh stir fry recipe is a family favorite healthy one pot meal we love for dinner. With a homemade marinade that we used to make our air fryer teriyaki chicken you can make spicy or mild with vegetables.
Stir fry with chicken thighs is tastier than using breasts. Dark meat not only has more flavor in every bite but it is by far more tender too. With chopped bell peppers, broccoli and green onions you can make this popular Asian dish yourself in a wok at home. (affiliate links present)
Stir Fry Chicken Thighs
I like to share how to cook the same meat a number of different ways. This is How Long to Bake Chicken Thighs 375 in the oven but I don’t always want to heat up my whole house to make a meal. I am sure you get it. Both are great with veggies on the same pan but if you want to use your stovetop this is how to do just that.
Cooking frozen chicken thighs is possible that way too, but not in this case. You want them boneless skinless for this dish so the meat can be cut into bite size pieces so the sauce can really soak on in to every nook and cranny.
Easy Chicken Stir Fry Recipe
If you already had leftover shredded chicken breasts on hand you could make half the marinade and toss it so it’s more like a sauce.
- 1.5 lbs chicken thighs boneless skinless
- 1/2 c green beans cut in half
- Bell pepper sliced
- You can add all sorts of types of peppers into the mix if you like.
- 1/2 head broccoli cut into small florets
- Carrot peeled and diced
- Olive oil
The veggies can be swapped out for what you love. Sugar snap peas are great too, red pepper flakes work to make it a bit on the spicy side. I mean it’s quick and easy with tons of possibilities for sure. This is our homemade chicken stir fry marinade we made.
- 4 tbsp soy sauce
- 1 tbsp honey
- 1 tsp mustard seeds
- 2 tbsp olive oil
- Paprika
- Granulated garlic
- Salt and pepper
Have a bit of chicken broth with soy sauce in case you want to tone down the flavors but we want this stir fry sauce to be thick and bold.
Chicken Thigh Stir Fry Healthy
This is just one of our favorite teriyaki chicken recipes on our site. All can use boneless skinless chicken breasts or dark meat like we have here. I use what is on sale for inexpensive weeknight dinners. Make it “fancier” with a sprinkle of diced chives and/or sesame seeds on top of your garlic chicken stir fry.
- Pour soy sauce into a bowl, add olive oil (or half toasted sesame oil will add depth), liquid honey, mustard seeds, and spices.
- Thoroughly mix the marinade until smooth.
- You can use a whisk. Part of the sauce can be immediately reserved for serving.
- Put chicken thighs into sauce filled bag, freezer Ziploc is best. Close the bag and refrigerate for 15 minutes.
- Cut carrots and bell peppers into strips, fry together in pan with a bit of olive oil with green beans for 7-8 minutes. Reduce heat to medium, stirring occasionally.
- Add chopped finely broccoli florets and stir fry over medium high heat for another 5 minutes.
- Then remove the vegetables from the pan when they are as tender but slightly al dente.
- Transfer the marinated chicken to the pan along with the marinade.
- Cook chicken and brown outsides, stirring for 10 minutes or so until almost cooked thru.
Stir Fry Chicken and Vegetables
Transfer the vegetables to the pan and fry everything together for another 10 minutes until meat is cooked thru. Add chopped water chestnuts if you like and serve. This is one of our many chicken thigh recipes we love on the stove that is a healthy dinner we love.
Chicken Thigh Stir Fry
Equipment
- 1 pan
Ingredients
- 1.5 lbs chicken thighs, boneless skinless
- 1/2 c green beans, cut in half
- 1/2 bell pepper, sliced
- 1/2 head broccoli, cut into small florets
- 1 carrot, peeled and diced
- 1 tbsp olive oil
Stir Fry Sauce
- 4 tbsp soy sauce
- 1 tbsp honey
- 1 tsp mustard seeds
- 2 tbsp olive oil
- 1/2 tsp paprika
- 1/2 tsp granulated garlic
- 1/2 tsp pepper
Instructions
- Pour soy sauce into a bowl, add olive oil, liquid honey, mustard seeds, and spices. Thoroughly mix the marinade until smooth. You can use a whisk. Part of the sauce can be immediately reserved for serving.
- Put chicken thighs into sauce filled bag, freezer Ziploc is best. Close the bag and refrigerate for 15 minutes. Cut carrots and bell peppers into strips, fry together in pan with a bit of olive oil with green beans for 7-8 minutes on medium heat, stirring occasionally.
- Add chopped finely broccoli florets and stir fry for another 5 minutes. Then remove the vegetables from the pan when they are as tender but slightly al dente. Transfer the marinated chicken to the pan along with the marinade.
- Cook and brown, stirring for 10 minutes or so until almost cooked thru. Transfer the vegetables to the pan and fry everything together for another 10 minutes until meat is cooked thru.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
