Quick Chicken Thigh Stir Fry: Family-Friendly 30-Minute Delight

This Quick Chicken Thigh Stir Fry delivers a quick, nutritious meal in just 30 minutes, perfect for busy families.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 servings

Course: Dinner

Cuisine: Asian

Calories: 300

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Chicken

1 pound Chicken Thighs Skin-on preferred for moisture
2 tablespoons Cornstarch To coat chicken for tenderness

For the Sauce

1 tablespoon Soy Sauce Low-sodium recommended
2 tablespoons Rice Wine

For the Vegetables

2 medium Carrots Julienned
1 medium Onion Sliced; yellow or sweet preferred

Other Essentials

2 tablespoons Cooking Oil Olive oil recommended
1 teaspoon Chili Flakes or Chili Oil Optional for spice

Equipment

Nonstick Pan

Method

Step‑by‑Step Instructions

Prep Ingredients: Slice the chicken thighs into thin strips and julienne the carrots and onions. Set aside.
Marinate Chicken: Coat the chicken strips with cornstarch and let sit for about 10 minutes.
Heat Oil: Preheat your nonstick pan over medium-high heat and add cooking oil.
Cook Chicken: Add marinated chicken to the pan, cook for 6-8 minutes until golden brown.
Stir-fry Vegetables: Add julienned carrots and sliced onions, cooking for 3-4 minutes.
Combine Ingredients: Return chicken to the pan, add soy sauce and rice wine, toss for 2 minutes.
Serve: Transfer to plates and garnish with chili flakes or herbs if desired.

Nutrition

Serving: 1servingCalories: 300kcalCarbohydrates: 12gProtein: 25gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 85mgSodium: 700mgPotassium: 600mgFiber: 2gSugar: 4gVitamin A: 500IUVitamin C: 10mgCalcium: 30mgIron: 2mg

Notes

Perfect for meal prep, store in the fridge for up to 3 days or freeze for up to 3 months. Reheat carefully to maintain moisture.

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