4.9 from 255 votes
Marinated Chicken Thighs & Veggies Stir-Fry
Marinated Chicken Thighs & Veggies Stir-Fry brings together boneless chicken thighs soaked in a simple soy, lemon, and brown sugar marinade, cooked alongside julienned carrot, parsnip, and onion. The dish combines pan-seared then oven-finished chicken with stir-fried vegetables and boiled brown rice, creating a balanced meal with contrasting textures from tender chicken and crisp vegetables. The mild heat from pepperoncini flakes adds a subtle kick. This recipe suits cooks seeking a wholesome, home-cooked meal with straightforward ingredients and cooking steps.
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings:
2
servings
Course:
Main Course, Dinner
Cuisine:
American, International
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.
Cup of Yum
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!