Marinated Chicken Thighs & Veggies Stir-Fry
User Reviews
4.9
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Total Time
30 mins
-
Servings
2 servings
-
Course
Main Course, Dinner
-
Cuisine
American, International
Marinated Chicken Thighs & Veggies Stir-Fry
Description
Marinated Chicken Thighs & Veggies Stir-Fry features boneless chicken thighs marinated in soy sauce, lemon juice, brown sugar, and pepperoncini flakes to infuse a gentle tang and subtle spice. The chicken is first seared over high heat to develop a browned exterior, then finished in the oven for even cooking and juiciness. Accompanying julienned carrot, parsnip, and onion are stir-fried briefly in neutral oil with a splash of soy sauce, providing tender-crisp vegetable components. The dish is rounded out by boiled brown rice, which is tossed with the vegetables to absorb their flavors. Garnishing with green parsley or onion adds a fresh note.
The overall flavor balances savory, sweet, and mild heat, while the textural contrasts between tender chicken and lively vegetables create a satisfying bite. The combination makes a complete meal suitable for lunch or dinner.
The marinade time of about 30 minutes allows enough flavor penetration without complexity. Cooking the chicken in two stages - searing and then oven finishing at 180°C (356°F) for 25 minutes - helps achieve a well-cooked but moist interior. The vegetables are julienned for quick cooking and easy eating alongside the rice. Serving freshly cooked is best to preserve the chicken's tenderness and the vegetables' crunch.
Ingredients
- 300 g brown rice
- 4 pcs chicken thigh boneless
Marinade:
- 2 tbsp soy sauce
- ½ lemon
- 1 tbsp brown sugar
- a few pepperoncini flakes
Stir fried vegetables:
- 1 carrot small
- 1 parsnip small
- ½ onion
- 20 ml neutral cooking oil generic 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
User Reviews
Overall Rating
4.9
You'll Also Love
