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
This chicken thigh stir fry is the answer to those weeknights when you’re craving that Chinese takeaway flavor without leaving home.
Ingredients
- 300 g boneless chicken thighs, cut into 2cm strips
- 3/4 cup sliced onion
- 1/4 cup shredded carrot
- 2 tablespoons chopped spring onion
- 2 tablespoons cornstarch
- 2 cloves garlic, minced
- 1 teaspoon dark soy sauce (optional, for coloring)
- 3 tablespoons rice wine
- 1 tablespoon soy sauce
- 3 tablespoons oil
Instructions
- Start by marinating the chicken. Toss it with soy sauce, dark soy sauce, minced garlic, cornstarch, and two tablespoons of rice wine. Let it sit for about 15 minutes so everything soaks in. If the mixture feels a little too dry, add a teaspoon of water to loosen it up.
- Heat a tablespoon of oil in a nonstick pan over medium heat. Once it’s hot, add the chicken strips and give them space—don’t crowd the pan. Cook for about 5 minutes, stirring gently until they’re just cooked through. Transfer the chicken to a plate and set it aside.
- Now pour in the remaining oil and throw in the sliced onions and carrots. Stir fry over medium-high heat for about 5 minutes, or until they’re soft and lightly browned.
- Bring the cooked chicken back to the pan along with the chopped spring onions. Crank up the heat and stir fry everything together for about 20 to 30 seconds. Just before turning off the heat, splash in the last tablespoon of rice wine. Give it a final toss, and you’re ready to serve.
Notes
- Chicken thighs can be skin-on or skinless; both work great. Bone-in can be used too, but expect a longer cook time
- Dark soy sauce adds that beautiful color—it’s optional, but nice to have
- Use any oil you like, but olive oil is a lighter option
- A nonstick pan makes stir-frying easy and lets you use less oil
- Slice chicken into thin strips for quick cooking with a tender bite, or cut into cubes if you prefer
Cornstarch in the marinade helps coat the chicken evenly and locks in flavor - Feel free to spice it up with chili flakes or a drizzle of chili oil if you're into 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.