Marinated Chicken Thighs & Veggies Stir-Fry
This chicken thigh & veggies stir fry recipe is very versatile and customizable. You can play around with your favorite spices, customize the marinade to your desired level of heat or sweetness and choose your favorite type of rice (I chose brown rice) and veggies.
This dish is perfect for a quick weeknight meal or a special occasion, as it delivers a satisfying and wholesome dining experience that effortlessly combines healthfulness with gourmet taste.
Please find the recipe instructions and ingredients below!
Marinated Chicken Thighs & Veggies Stir-Fry
Ingredients
- 300 g brown rice
- 4 pcs boneless chicken thighs
Marinade:
- 2 tbsp soy sauce
- ½ lemon
- 1 tbsp brown sugar
- a few pepperoncini flakes
Stir fried vegetables:
- 1 small carrot
- 1 small parsnip
- ½ onion
- 20 ml cooking oil
- 1 tsp soy sauce
Instructions
- For the marinade, mix the soy sauce with the juice of half a lemon, the brown sugar, and the pepperoncini flakes.
- Add the chicken, coat well with the marinade and leave to marinate for about 30 minutes.
Preparing the Vegetables and Rice:
- Rinse and boil the brown rice in slightly salted water.
- Sear the boneless chicken thighs in a pan over a high heat.
- Take off the stove and cook in the oven at 180°C (356°F) for another 25 minutes.
- In the meantime, sauté the julienned (i.e. thinly sliced) vegetables in hot oil, and add the rice along with a touch of soy sauce.
- Once it is well combined, serve the chicken thighs with the stir-fry and garnish with some green parsley or green onion.
- Enjoy your meal!
Notes
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