Looking for a fast weeknight dinner that doesn’t skimp on flavor? This Chicken Thigh Stir Fry is a total lifesaver. It’s quick, super satisfying, and comes packed with juicy chicken, crisp-tender veggies, and just the right balance of savory and sweet.
Best part? You only need one pan and a handful of ingredients to bring it all together.
Why This Stir Fry Works
Chicken thighs are the real MVP here — they stay moist, cook up quickly, and soak in all that saucy goodness. A splash of rice wine at the end gives this dish that signature aroma you’d expect from your favorite Chinese takeaway.
Pair it with rice, noodles, or even toss it over a salad — it’s versatile and easy to make ahead for lunch the next day.
What Makes the Chicken So Tender?
Ever wondered how Chinese takeout gets chicken so unbelievably soft and silky? It’s not magic — just a few clever tricks:
- Use chicken thighs – They’ve got more flavor and stay juicy thanks to their natural fat content.
- Coat with cornstarch – This classic technique locks in moisture and gives the chicken that tender texture we love.
- Cook the chicken and veggies separately – It prevents overcooking and keeps everything just right.
What You’ll Need
Here’s what goes into this quick stir fry:
- Chicken thighs – Boneless, skinless thighs are the easiest, but bone-in works too (just add a few extra minutes).
- Soy sauce – Regular for seasoning, dark soy sauce for a deeper color and mild sweetness (optional).
- Onion and carrot – These add a gentle sweetness and balance.
- Cornstarch – For marinating and creating that velvety bite.
- Rice wine – A splash at the end brings out the aroma.
- Oil – Any neutral oil works, but olive oil is a great choice for a healthier touch.
How to Make Chicken Thigh Stir Fry
Step 1 – Slice and marinate the chicken
Cut your chicken into thin strips (or bite-sized cubes) and toss it with soy sauce and cornstarch. Let it marinate for about 15 minutes while you prep your veggies.
Step 2 – Prep the pan
Heat a nonstick skillet over medium-high heat with a bit of oil. A nonstick pan helps reduce stress (and cleanup!) and you won’t need a ton of oil to get a nice sear.
Step 3 – Cook the chicken
Add the marinated chicken and stir-fry until golden and cooked through — about 5–7 minutes. Remove and set aside.
Step 4 – Sauté the veggies
In the same pan, add a touch more oil and cook your onion and carrot until just tender. You want a little bite left for texture.
Step 5 – Finish it off
Return the chicken to the pan, toss everything together, and finish with a splash of rice wine. Give it a quick stir, and you’re done!
Recipe Tips
- Cut the chicken thin so it cooks evenly and fast.
- Add a pinch of chili flakes or a drizzle of chili oil for heat.
- Want more veggies? Toss in bell peppers, snow peas, or broccoli.
- This dish is also great served cold as a quick lunch bowl!
FAQs
Q: How do I know the chicken is cooked through?
Use the fork test — if it pierces easily and the juices run clear, you’re good. Or use a thermometer: it should read 165°F (74°C).
Q: How do I serve this stir fry?
You’ve got options! Serve it over steamed rice, toss it with noodles, or spoon it on top of noodle soup. It also works as a meal prep bowl with stir-fried greens.
Chicken Thigh Stir Fry
Looking for a fast weeknight dinner that doesn’t skimp on flavor? This Chicken Thigh Stir Fry is a total lifesaver.
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 (optional, for coloring)
- 3 tablespoons rice wine
- 3 tablespoons oil
- 2 tablespoons chopped spring onion
- 2 tablespoons cornstarch
- 2 cloves garlic, minced
Instructions
- Marinate the chicken with soy sauce, dark soy sauce, minced garlic, cornstarch, and 2 tablespoons of rice wine. Let it sit for 15 minutes. If the mixture feels too dry, add a teaspoon of water.
- Heat one tablespoon of oil in a non-stick pan over medium heat. Add the chicken strips and separate them as they cook. Let them cook for about 5 minutes until fully cooked through. Remove and set aside.
- Add the remaining two tablespoons of oil to the same pan. Add sliced onions and shredded carrot. Stir fry until they are wilted and cooked, around 5 minutes.
- Return the chicken to the pan along with chopped spring onion. Stir fry everything together over high heat for 20 to 30 seconds. Add a splash of the remaining rice wine, turn off the heat, and serve immediately.
Notes
- You can use chicken thighs with or without skin. Bone-in thighs are also an option, but they’ll need a longer cook time.
- Dark soy sauce is mainly for color and is less salty than regular soy sauce. If substituting, use only half the amount of regular soy sauce.
- Any cooking oil will work here. Olive oil is a healthier choice.Using a non-stick pan makes stir-frying easier and requires less oil.
- Cut the chicken into thin strips for quicker cooking while still keeping a satisfying texture. Cubes work too.
- Cornstarch in the marinade helps coat the chicken with flavor and gives it that tender takeaway-style texture.Chili flakes or chili oil can be added if you want to kick up the heat.
Nutrition Information
Yield
2Serving Size
1Amount Per Serving Calories 546Total Fat 33gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 27gCholesterol 183mgSodium 864mgCarbohydrates 20gFiber 2gSugar 5gProtein 39g
All Chicken Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.