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Chicken Thigh Stir-Fry

Chicken Thigh Stir-Fry

Nutrition Facts
  • cal. (kcal) 390
Chicken Thigh Stir-Fry
  • Makes: 6 servings
  • Prep: 15 mins
  • Cook: 10 mins
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Ingredients

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  • 1 cup chicken broth
  • 1/4 cup rice vinegar
  • 2 tablespoons sugar
  • 1 tablespoon low-sodium soy sauce
  • 1 tablespoon cornstarch
  • 1/4-1/2 teaspoon red pepper flakes
  • 1 pound boneless, skinless chicken thighs
  • 2 tablespoons vegetable oil
  • 1/4 teaspoon each salt and pepper
  • 1/2 head savoy cabbage, diced
  • 1 cup shredded carrots
  • 1 sweet red pepper, cored and sliced
  • 1 small onion, sliced
  • 2 garlic cloves, sliced
  • 1 can (8 oz) sliced water chestnuts, drained
  • Cooked soba noodles or rice

Directions

  1. In a medium bowl, whisk first 6 ingredients. Set aside.
  2. Slice chicken into thin strips. In a large stainless skillet, heat oil over high. Add chicken, season with salt and pepper and cook 4 minutes. Remove chicken to a plate and add cabbage and next 4 ingredients to skillet. Stir-fry 4 minutes, until crisp-tender.
  3. Whisk broth mixture and add to skillet along with chicken and water chestnuts. Cook 2 minutes, until thickened. Serve over soba noodles or rice.

Nutrition Information for Chicken Thigh Stir-Fry

Servings Per Recipe: 6
PER SERVING: 390 cal., 12 g total fat (2 g sat. fat), 594 mg sodium, 49 g carb. (3 g fiber, 11 g sugars), 23 g pro.