Chicken Thigh Stir Fry
Easy chicken thigh stir fry recipe with a homemade marinade that is a teriyaki chicken blend you can make spicy or mild with vegetables.
Servings: 4
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
Teriyaki 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
Serving: 2oz | Calories: 539kcal | Carbohydrates: 15g | Protein: 33g | Fat: 39g | Saturated Fat: 9g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 20g | Trans Fat: 0.1g | Cholesterol: 167mg | Sodium: 1174mg | Potassium: 758mg | Fiber: 4g | Sugar: 8g | Vitamin A: 3839IU | Vitamin C: 89mg | Calcium: 68mg | Iron: 3mg