chicken thigh stir fry

Categories: Poultry, Posted by Sandy Bergsten


For the chicken:

1 pound boneless skinless chicken thighs, cut into 1-inch strips

1 teaspoon soy sauce

1 teaspoon rice vinegar

1 teaspoon cornstarch

½ teaspoon grated fresh ginger

Pinch of red pepper flakes

For the sauce:

1 ½ tablespoons chicken broth

1 ½ tablespoons soy sauce

1 ½ tablespoons rice vinegar

1 tablespoon fresh lime juice

½ teaspoon grated fresh ginger

1 minced clove garlic

½ teaspoon honey

1 teaspoon cornstarch

Dash of fish sauce

For the stir fry:

1 tablespoon canola or grapeseed oil

1 red pepper, julienned 

1 bunch scallions, trimmed and sliced on the diagonal into 1-inch pieces

2 tablespoons roughly chopped peanuts or cashews

Cooked rice for serving



In a medium bowl combine one teaspoon soy sauce, one teaspoon rice vinegar, one teaspoon cornstarch, ½ teaspoon grated ginger and a pinch of red pepper flakes. Add the julienned chicken thighs, toss well ensuring each piece is well coated. Let the chicken marinate for ten minutes.

Meanwhile in a small bowl whisk together one and a half tablespoons chicken broth, one and a half tablespoons soy sauce, one and a half tablespoons rice vinegar, tablespoon fresh lime juice, half teaspoon grated ginger, mined clove of garlic, half teaspoon honey, teaspoon of cornstarch and dash of fish sauce. Set aside.

Set a large skillet over high heat until a drop of water instantly evaporates. Add a tablespoon of canola or grapeseed oil. Quickly add the marinated chicken making sure it is one even layer. Leave undisturbed to sear for one to two minutes. Stir until almost cooked through.

Add the red peppers and scallions and cook stirring for one minute. Stir in the sauce until it bubbles and thickens, about one minute. Add the chopped nuts. Taste for seasoning.

Serves 2 generously

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