This recipe for Asian Chicken Thigh and Vegetable Stir-Fry is super easy to make on a busy week day for a quick and healthy meal. I stir fry chicken thighs with mushrooms and zucchini in a spicy tamari and garlic sauce.
Main Ingredient List for Asian Chicken Thigh and Vegetable Stir-Fry
- Chicken Thighs
- Mushrooms
- Zucchini
- Low-Sodium Tamari (can substitute low-sodium soy sauce)
How to make Asian Chicken Thigh and Vegetable Stir-Fry
To start, I chop the zucchini, mushrooms and chicken thighs.
Next, I prep the sauce. In a small bowl, whisk together the low sodium tamari (can substitute soy sauce), rice vinegar, water, sriracha (increase or decrease the amount to taste), honey, cornstarch, and minced garlic. I set this mixture aside for now.
Heat a large skillet over medium head and add oil. First, I add the mushrooms and sauté until browned and softened, about 5 minutes. Remove the mushrooms from the pan, add a little more oil and the chopped zucchini.
Sauté the zucchini until softened and browned but the zucchini still has a bite to it. Remove the zucchini from the pan. Next, add some more oil to the pan and the chopped chicken thighs. I let these brown on all sides until fully cooked.
Once the chicken is cooked, I add the mushrooms and zucchini back in the pan and season everything with a little salt and pepper.
Then, add I add the sauce and let this come to a simmer and thicken. Let the mixture simmer while stirring until the sauce has coated the chicken and vegetables. Taste for seasoning, add additional salt and pepper if needed.
Finally, turn off the head and stir in the sesame oil, top with sesame seeds and green onions.
Serve with white or brown rice and enjoy!
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Asian Chicken Thigh and Vegetable Stir-Fry
Ingredients
Sauce
- ¼ cup low sodium tamari or soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons water
- 1 tsp sriracha
- 2 tablespoon honey
- 1 tablespoon cornstarch
- 2 garlic cloves minced
- 2 tablespoons oil
- 8 oz baby Bella mushrooms quartered
- 2 medium zucchini ½ inch dice
- 1.5 lbs boneless skinless chicken thighs cut into 1 inch pieces
- 1 teaspoon sesame oil
- Sesame seeds and chopped green onion
Instructions
- In a small bowl, whisk together tamari, rice vinegar, water, sriracha, honey, cornstarch and garlic. Set aside.
- Heat ½ tablespoon oil in a large saute pan over medium heat. Add the quartered mushrooms and cook until browned and softened, about 5 minutes.
- Remove mushrooms from pan, add another ½ tablespoon oil and the chopped zucchini. Saute until browned and softened for 5-7 minutes.
- Remove zucchini from the pan. Add the remaining 1 tablespoon of oil along with the chicken. Brown on both sides until fully cooked through, about 8-10 minutes.
- Once the chicken is cooked, add the zucchini and mushrooms back into the pan and lightly season with salt and pepper. Add the sauce and bring to a simmer. Cook until the sauce has thickened.
- Turn off the heat and stir in the sesame oil. Top with sesame seeds and green onion. Serve with rice.
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