Cookwith

Name: Asian Chicken Thigh Stir-Fry Bowl
Prep time: 35 min
Total time: 35 min
Yield: 2 servings
Ingredients: 2 boneless, skinless chicken thighs (about 250g total); 1 tbsp soy sauce; 1 tbsp oyster sauce; 1 tbsp rice vinegar; 1 tsp sesame oil; 1 tbsp honey; 2 cloves garlic, minced; 1 tsp fresh ginger, grated; 1 tbsp cornstarch; 1 tbsp vegetable oil; 1 cup broccoli florets; 1/2 red bell pepper, sliced; 1/2 cup snap peas; 2 green onions, sliced; 1/2 cup cooked jasmine rice (per serving); 1 tsp sesame seeds (optional, for garnish)

Asian Chicken Thigh Stir-Fry Bowl

CitrusyCarrot5102

This Asian-inspired chicken thigh stir-fry is a hearty, protein-packed dinner that delivers on both flavor and satisfaction. Juicy chicken thighs are marinated in a savory-sweet sauce, then quickly seared for maximum caramelization. Crisp, colorful vegetables add crunch and nutrition, while a bed of fluffy jasmine rice soaks up all the delicious juices. The balance of garlic, ginger, and a touch of honey creates a dish that’s both comforting and vibrant—perfect for a weeknight dinner that feels special but comes together fast. It’s a smart, wholesome way to enjoy Asian flavors while hitting your protein goals.

Ingredients

Instructions

In a bowl, combine soy sauce, oyster sauce, rice vinegar, sesame oil, honey, garlic, and ginger. Mix well.
Cut chicken thighs into bite-sized pieces. Toss with half the sauce and marinate for at least 10 minutes.
Mix cornstarch with 1 tablespoon water to form a slurry and set aside.
Heat vegetable oil in a large skillet or wok over medium-high heat. Add chicken and cook until browned and cooked through, about 5-7 minutes. Remove chicken and set aside.
Add broccoli, bell pepper, and snap peas to the pan. Stir-fry for 3-4 minutes until just tender-crisp.
Return chicken to the pan. Pour in remaining sauce and cornstarch slurry. Stir well and cook 1-2 minutes until sauce thickens and everything is coated.
Serve hot over cooked jasmine rice. Garnish with green onions and sesame seeds if desired.