This chicken thigh stir fry recipe is a real time-saver. It comes together quickly, is easy to prepare, and delivers big flavor with a well-balanced mix of protein and fiber.
The chicken thighs turn out incredibly tender and juicy, with a subtle sweetness from the onion and carrot. A splash of rice wine added at the end lifts the dish, enhancing the flavor and giving it that unmistakable aromatic finish.
How Do Chinese Takeaways Make Chicken So Tender?
Ever wonder why chicken from Chinese takeaways is always so juicy and tender? There are a few simple techniques that can take your homemade stir fry from good to restaurant-level great.
Use chicken thighs. Chicken thighs are ideal for stir frying thanks to their richer flavor and silky texture. The slightly higher fat content and natural marbling help the meat stay moist and tender, even over high heat.
Coat with cornstarch. This classic Chinese cooking technique locks in moisture and protects the chicken from drying out. It’s simple, effective, and easy for any home cook to use.
Cook ingredients separately. Cooking the chicken and vegetables on their own prevents overcooking and ensures each ingredient keeps its ideal texture and flavor.
Quick Chicken Thigh Stir Fry
This chicken thigh stir fry recipe is a real time-saver. It comes together quickly, is easy to prepare, and delivers big flavor with a well-balanced mix of protein and fiber.
Ingredients
- 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 (for coloring, optional)
- 3 tablespoon rice wine
- 3 tablespoon oil
- 2 tablespoon chopped spring onion
- 2 tablespoon cornstarch
- 2 clove garlic (minced)
Instructions
- Marinating the Chicken: In a bowl, marinate the chicken with soy sauce, dark soy sauce, minced garlic, cornstarch, and 2 tablespoons of rice wine. Let it sit for about 15 minutes. If the mixture looks too dry, add 1 teaspoon of water.
- Cooking the Chicken: Heat 1 tablespoon of oil in a nonstick pan over medium heat. Add the chicken strips, separating them as they cook. Cook for about 5 minutes, or until the chicken is fully cooked through. Remove from the pan and set aside.
- Cooking the Vegetables: Add 2 tablespoons of oil to the same pan, then add the onions and carrots. Stir-fry for about 5 minutes, until softened and cooked.
- Bringing Everything Together: Return the chicken to the pan along with the spring onions. Stir-fry over high heat for 20–30 seconds. Splash in 1 tablespoon of rice wine, turn off the heat, and serve immediately.
Notes
- Chicken: Chicken thighs can be used with or without the skin. Bone-in chicken thighs also work, but they will need a longer cooking time to fully cook through.
- Soy Sauce: Dark soy sauce is mainly used for color and is optional. It is less salty than regular soy sauce, so if substituting, use half the amount of regular soy sauce.
- Oil: Any cooking oil can be used. Olive oil is preferred for a healthier option.
- Using a nonstick pan makes stir-frying easier and less stressful, and it allows you to cook with less oil.
- Cutting the chicken into thin strips helps it cook quickly while still keeping a good texture. You can also cut the chicken into cubes if preferred.
- Marinating the chicken with cornstarch helps the seasoning coat the meat evenly.
- For extra flavor, you can add chili flakes or chili oil.
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