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Stir-Crazy Thighs

Garlic Marinated Chicken Thigh Stir-Fry with Crisp Broccoli and Bell Peppers

30 minutes
Serves 4
DinnerChineseDairy-freeNut-freeShellfish-free
Herb's take

Inspired by classic Chinese takeout, this stir-fry elevates the humble chicken thigh with a garlic-forward marinade and the power of high-heat wok magic. You'll master the art of blooming aromatics and balancing textures in a single sizzling pan.

Equipment needed
  • Wok (or very large skillet with high sides)

Ingredients

Yield
4

Instructions

  1. 01
    In a medium bowl, whisk together the soy sauce and 1 tablespoon of cornstarch. Add the chicken thigh pieces and toss until thoroughly coated. Marinate for at least 10 minutes while prepping the vegetables.
  2. 02
    In a small bowl, combine the chicken broth, rice vinegar, brown sugar, and remaining 1 tablespoon of cornstarch. Whisk until smooth and set aside.
  3. 03
    Heat 1 1/2 tablespoons of vegetable oil in a wok or large skillet over high heat until shimmering.
  4. 04
    Add half the chicken in a single layer and stir-fry for 2–3 minutes until golden and just cooked through. Remove to a plate and repeat with remaining chicken, adding a little more oil if needed.
  5. 05
    Reduce heat to medium-high and add the remaining 1/2 tablespoon oil. Add the garlic and ginger, stirring constantly for 30 seconds, until fragrant.
  6. 06
    Add the broccoli florets and stir-fry for 2 minutes. Pour in 2 tablespoons of water and cover the pan for 1–2 minutes to steam the broccoli until just crisp-tender.
  7. 07
    Uncover and add both bell peppers. Stir-fry for another 2 minutes until the peppers are vibrant and starting to soften.
  8. 08
    Return the cooked chicken and any juices to the pan. Give the broth mixture a quick stir and pour it in. Toss everything together and cook for another 1–2 minutes, until the sauce thickens and coats the stir-fry.
  9. 09
    Drizzle with sesame oil, then remove from heat. Taste and season with salt and pepper if needed.
  10. 10
    Transfer to a platter. Garnish with sliced scallions and toasted sesame seeds. Serve immediately with steamed rice, if desired.

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