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.
Directions:
For the Marinade: Combine soy sauce, the juice of half a lemon, brown sugar, and red pepper flakes. Pour the marinade over the chicken and ensure it’s thoroughly coated. Allow the chicken to marinate for at least 30 minutes.
Preparing the Rice: Rinse the rice and cook it by boiling according to the package instructions.
Cooking the Chicken: Heat a skillet over high heat, and sear the boneless chicken thighs until they achieve a nice golden color. Remove the chicken from the stove and transfer it to an oven preheated at 180°C (356°F). Bake for 25 minutes or until cooked through.
Preparing the Vegetables and Rice: Sauté the julienned or thinly sliced vegetables in hot oil until they become tender and slightly caramelized.
Add the cooked rice to the pan, along with a drizzle of soy sauce, stirring to combine.
Enjoy your meal!
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
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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.
-
Rinse and boil the brown rice in slightly salted water.
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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.
Notes
Related: Grilled Chicken Thigh Skewers by Chef Rick Gresh
Related: Chicken Shish Kabob (Kebab) with Tabbouleh
Related: Chicken Tikka Masala
Related: Chicken Salad with Arugula & Kalamata Olives
Related: Roasted Mexican Chicken
Related: Chicken Quesadilla with Pico de Gallo
Related: Parmesan Herb Crusted Chicken w/ Mashed Potatoes
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