Quick chicken thigh stir fry
Chicken Thigh Stir Fry - Discover the Secret to Achieving Tender Chicken, Just Like in Chinese Takeaways.
Ingredients
- 300 g boneless Chicken thighs cut into 2cm strips
- 3/4 cup sliced onion
- 1/4 cup shredded carrot
- 1 tablespoon soy sauce
- 1 teaspoon dark soy sauce for coloring, optional
- 3 tablespoon rice wine
- 3 tablespoon oil
- 2 tablespoon chopped spring onion
- 2 tablespoon cornstarch
- 2 clove garlic minced
Instructions
- Marinating chicken: Marinate the chicken with soy sauce, dark soy sauce, minced garlic, cornstarch and 2 tablespoon of rice wine for 15 minutes. (add one teaspoon of water if it is too dry)
- Cooking chicken: Heat one tablespoon of oil in a non-stick pan over medium heat. Add the chicken strips, and separate them as they cook. Cook for 5 minutes, until cooked through. Set the chicken aside.
- Cooking vegetables: Add two tablespoons of oil to the pan and add the onions and carrots. Stir fry until all wilted and cooked, approximately 5 minutes.
- Adding all together: Add the chicken and spring onion to the pan and stir fry over high heat for 20-30 seconds. Splash a tablespoon of rice wine to the pan, turn off the heat and serve.
Notes
Ensure your pan is hot before adding the chicken for the best sear. Do not overcrowd the pan; cook in batches if necessary. For a spicy kick, consider adding red chili flakes. Double the soy sauce if you prefer a saucier stir-fry.