Go Back
–+ servings
Garlic Chicken Thigh Stir Fry

Easy Garlic Chicken Thigh Stir Fry That Bursts with Flavor

This Garlic Chicken Thigh Stir Fry offers a quick and flavorful dish that's sure to please any crowd.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Marinating Time 15 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Asian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken Stir Fry
  • 1 pound boneless, skinless chicken thighs
  • 4 cloves garlic, minced
  • 3 tablespoons soy sauce low-sodium preferred
  • 1 tablespoon sesame oil
  • 1 inch ginger root, fresh, minced
  • 2 scallions green onions, sliced for garnish
  • 2 tablespoons vegetable oil high-heat oil like canola
For the Vegetables
  • 1 cup bell peppers, sliced assorted colors
  • 1 cup snap peas
  • 1 cup carrots, thinly sliced
  • 1 cup broccoli florets

Equipment

  • wok or large skillet
  • Mixing bowl

Method
 

How to Make Garlic Chicken Thigh Stir Fry
  1. For the Chicken Marinade: In a bowl, combine chicken thighs, garlic, soy sauce, sesame oil, and ginger. Toss well and marinate for 10–15 minutes.
  2. Heat the Pan: Warm a wok or large skillet over medium-high heat until shimmering. Add vegetable oil.
  3. Cook Chicken: Spread marinated chicken in a single layer over the hot pan, stir-fry for 4–5 minutes until golden brown and cooked through.
  4. Add Vegetables: Toss in bell peppers, snap peas, carrots, and broccoli. Stir-fry for 3–4 minutes until crisp-tender.
  5. Finish & Toss: Return chicken to the pan, sprinkle green onions, and stir for 1–2 minutes until heated through.
  6. Garnish & Serve: Transfer to a warm platter, sprinkle sesame seeds, and serve immediately.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 20gProtein: 25gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 100mgSodium: 600mgPotassium: 400mgFiber: 3gSugar: 4gVitamin A: 20IUVitamin C: 30mgCalcium: 4mgIron: 10mg

Notes

Drizzle with chili oil for a spicy kick. This dish is best served fresh but can be stored in the refrigerator for up to 3 days.

Tried this recipe?

Let us know how it was!