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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 540.2
  • Total Fat: 21.0 g
  • Cholesterol: 126.0 mg
  • Sodium: 1,145.8 mg
  • Total Carbs: 41.9 g
  • Dietary Fiber: 3.4 g
  • Protein: 38.6 g

View full nutritional breakdown of Chicken Thigh Stir-Fry calories by ingredient
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Chicken Thigh Stir-Fry

Submitted by: GEWALKER

Introduction

A simple chicken stir fry using boneless, skinless thighs (instead of breasts which are, as a matter of course, dry and flavorless). A simple chicken stir fry using boneless, skinless thighs (instead of breasts which are, as a matter of course, dry and flavorless).
Number of Servings: 2

Ingredients

    For Stir Fry:

    3/4 lb. of boneless, skinless chicken thighs
    1 lg. green bell pepper
    1 small napa cabbage
    1 1/2" piece of ginger root, grated
    1-2 cloves garlic, minced
    2-4 scallions
    1 tbsp light Olive Oil (not EVOO)
    1 tbsp sesame oil

    For Sauce:
    2 tbsp Soy Sauce
    1 tbsp Oyster sauce
    2 tsp corn starch
    1/4 c. rice wine
    1 tbsp agave nectar
    red pepper flakes to taste
    Salt and pepper to taste

    Rice:

    3/4 c. dry Brown Rice

Directions

Cut chicken into bite-size pieces (about 1") and dry thoroughly on a paper towel. Cut bell pepper into strips. Cut napa into 1" dice (or bigger if you prefer). If you have a large cabbage use 1/2 of it. Shoot for about 2 c. of chopped napa. Cut scallions on the bias.

Heat olive oil or another vegetable oil in a wok or skillet over med-high heat. Stir fry chicken until nearly cooked through and nicely browned. Remove from pan.

Allow pan to come back up to heat and add garlic, ginger, and bell pepper. Stir fry until peppers just begin to soften, then re-add chicken and add napa. Stir fry together for 2 min. Add scallions and stir fry for 1 min.

Whisk sauce ingredients together in a measuring cup and pour over stir fry. Cook another 3-5 min. until sauce has boiled and thickened and coats stir fry well. Serve over steamed brown rice.

Cooking times will vary considerably based on your equipment, so use common sense. Sauce ingredients can be adjusted to suit your dietary requirements (low sodium soy sauce for example).

Serving Size: Makes two (2) dinner portions

Number of Servings: 2

Recipe submitted by SparkPeople user GEWALKER.






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