Asian Chicken Thigh and Vegetable Stir-Fry
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 with mushrooms and zucchini in a spicy soy sauce and garlic sauce.
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.