Print

Crispy Chicken Thigh Stir Fry Recipe Easy Homemade Veggie Dinner

crispy chicken thigh stir fry - featured image
Print Recipe

A quick and easy stir fry featuring crispy skin-on chicken thighs and fresh, colorful veggies, perfect for busy weeknights or cozy family dinners.

Ingredients

Scale
  • 4 boneless, skin-on chicken thighs
  • 1 tablespoon soy sauce
  • 1 teaspoon cornstarch
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons vegetable oil or avocado oil
  • 1 red bell pepper, thinly sliced
  • 1 cup broccoli florets
  • 1 medium carrot, julienned
  • 1 small zucchini, sliced into half-moons
  • 3 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated
  • 3 tablespoons soy sauce
  • 1 tablespoon oyster sauce (optional)
  • 1 tablespoon rice vinegar
  • 1 teaspoon honey or brown sugar
  • 1 teaspoon toasted sesame oil
  • 1/4 teaspoon crushed red pepper flakes (optional)
  • Chopped green onions (optional garnish)
  • Toasted sesame seeds (optional garnish)

Instructions

  1. Pat the chicken thighs dry with paper towels. Season both sides generously with salt and pepper. Toss the thighs in the cornstarch and 1 tablespoon soy sauce mixture until evenly coated. Let rest at room temperature for 10 minutes.
  2. In a small bowl, whisk together 3 tablespoons soy sauce, oyster sauce, rice vinegar, honey, toasted sesame oil, and crushed red pepper flakes. Set aside.
  3. Slice the bell pepper, julienne the carrot, cut broccoli into bite-sized florets, slice zucchini into half-moons, mince garlic, and grate ginger. Keep everything ready.
  4. Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat until shimmering. Place chicken thighs skin-side down and press gently with a spatula. Cook for 6-7 minutes without moving to develop crispy skin.
  5. Flip the chicken and cook for another 5 minutes or until internal temperature reaches 165°F (74°C). Remove chicken to a plate and tent with foil to keep warm.
  6. In the same pan, add a splash more oil if needed. Sauté garlic and ginger for 30 seconds until fragrant. Add carrots and broccoli and stir-fry for 2 minutes. Then add bell pepper and zucchini and cook for 3-4 minutes until veggies are crisp-tender.
  7. Pour the prepared sauce over the veggies, stirring constantly for 1-2 minutes until everything is glossy and coated. Adjust seasoning if needed.
  8. Slice the chicken thighs into strips and return to the pan. Toss gently to combine with veggies and sauce.
  9. Garnish with chopped green onions and toasted sesame seeds if desired. Serve immediately over steamed rice or noodles.

Notes

Pat chicken dry to ensure crispy skin. Do not overcrowd the pan to avoid steaming. If skin isn’t crispy enough, increase heat in the last minute of searing and press down gently. Prep all veggies before cooking for quick stir fry. Use tamari and gluten-free oyster sauce for gluten-free version. Reheat leftovers gently in skillet to keep skin crispy.

Nutrition

Keywords: crispy chicken thigh stir fry, easy stir fry recipe, chicken and veggies, quick dinner, homemade stir fry

Find it online: https://cooksybite.com/crispy-chicken-thigh-stir-fry-recipe-easy-homemade-veggie-dinner/