How To Make Chicken Thigh Meat Stir-Fry
Serves:
Ingredients
- 1 lb chicken thighs, boneless, skinless, cut into bite-sized pieces
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 2 tablespoons vegetable oil
- 1 onion, thinly sliced
- 2 bell peppers, thinly sliced
- 2 cloves garlic, minced
- 1 teaspoon ginger, minced
- Salt and pepper, to taste
- Green onions, for garnish
- Cooked rice, for serving
Instructions
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In a bowl, marinate the chicken thighs with soy sauce and oyster sauce for 10 minutes.
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Heat vegetable oil in a large skillet or wok over medium-high heat.
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Add the chicken and stir-fry until cooked through and browned, about 5-7 minutes. Remove from the skillet and set aside.
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In the same skillet, add the sliced onion, bell peppers, garlic, and ginger. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.
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Return the chicken to the skillet and toss with the vegetables. Season with salt and pepper to taste.
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Serve the chicken stir-fry over cooked rice. Garnish with green onions.
Nutrition
- Calories : 320kcal
- Total Fat : 14g
- Saturated Fat : 3g
- Cholesterol : 98mg
- Sodium : 890mg
- Total Carbohydrates : 12g
- Dietary Fiber : 2g
- Sugar : 6g
- Protein : 35g
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