Best Fiery Chicken Thigh Stir Fry Recipes

SPICY BASIL CHICKEN STIR-FRY

Spicy Basil Chicken Stir-Fry image

In this quick Thai-inspired dinner, chunks of juicy chicken thigh are stir-fried with a flavorful three-ingredient sauce (soy sauce, oyster sauce, and sugar), fiery Thai chiles, and plenty of fresh basil.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Thighs

Time 35m

Number Of Ingredients 11

Ingredients

4 teaspoons oyster sauce
2 teaspoons soy sauce
1 tablespoon sugar
1 1/4 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
Kosher salt
4 tablespoons safflower oil
1 cup thinly sliced shallots (from 3 medium)
3 tablespoons minced garlic (from 5 to 6 cloves)
2 tablespoons minced serrano or Thai chile
2 cups loosely packed fresh basil leaves, plus more for serving
Cooked jasmine rice and lime wedges, for serving

Steps:

Stir together oyster sauce, soy sauce, and sugar. Season chicken with salt; pat dry. Heat a large skillet or wok over high; swirl in 2 tablespoons oil. Add half of chicken and cook, undisturbed, until browned on bottom, about 3 minutes. Transfer to a plate; repeat with remaining 2 tablespoons oil and chicken, leaving second batch in skillet.
Return first batch of chicken to skillet along with shallots, garlic, and chile. Cook, stirring constantly, until fragrant and chicken is cooked through, 1 to 2 minutes. Stir in oyster-sauce mixture, then basil. Remove from heat; continue stirring until basil just wilts and sauce coats chicken. Serve immediately with rice, lime wedges, and basil leaves.

CHICKEN THIGH MEAT STIR-FRY

Chicken Thigh Meat Stir-Fry image

Easy stir fry with chicken thigh meat. Serve over steamed rice.

Provided by Jennifer Baker

Categories World Cuisine Recipes Asian

Time 35m

Yield 4

Number Of Ingredients 16

Ingredients

1 ½ pounds boneless chicken thighs, cut into bite-size pieces
2 tablespoons chipotle chile-flavored olive oil
2 tablespoons soy sauce
½ teaspoon red pepper flakes
1 tablespoon garlic-flavored olive oil, or more as needed
1 cup sugar snap peas
1 cup chopped onion
½ cup chopped red bell pepper
½ cup chopped orange bell pepper
1 tablespoon minced garlic
¼ cup white wine
1 teaspoon garlic pepper seasoning
½ teaspoon ground ginger
1 tablespoon cornstarch
1 tablespoon water, or as needed
1 cup sliced fresh mushrooms

Steps:

Mix chicken, chipotle-flavored olive oil, soy sauce, and red pepper flakes together in a bowl.
Heat garlic-flavored olive oil in a wok or large skillet over medium heat; cook and stir snap peas, onion, red bell pepper, orange bell pepper, and garlic until partially tender, about 5 minutes. Add white wine, garlic pepper seasoning, and ground ginger to vegetable mixture; cook and stir until chicken is almost cooked through, about 5 minutes.
Whisk cornstarch and water together in a small bowl until dissolved.
Mix mushrooms and cornstarch mixture into chicken mixture; cook and stir until sauce is thickened and chicken is no longer pink in the center, about 5 minutes more.

Nutrition Facts : Calories 427.1 calories, Carbohydrate 14.6 g, Cholesterol 95.8 mg, Fat 26 g, Fiber 2.8 g, Protein 29.9 g, SaturatedFat 6 g, Sodium 652.8 mg, Sugar 3.7 g