Spicy Chicken Thigh Stir-Fry with Peppers
A quick and flavorful stir-fry featuring tender chicken thighs and vibrant bell peppers, delivering a high-protein meal perfect for any night of the week.
5 min
Prep
15 min
Cook
4
Serves
350
Calories
Macros · per serving
35g protein
20g carbs
15g fat
Ingredients
For 4 servings
- 600 g chicken thigh
- 2 bell pepper
- 1 onion
- 3 clove garlic
- 3 tbsp soy sauce
- 2 tbsp sriracha
- 2 tbsp olive oil
- 1 tbsp cornstarch
- 3 tbsp water
- 2 green onion
- salt — to taste
- black pepper — to taste
Instructions
- 1
Slice the chicken thighs into thin strips and season with salt and black pepper.
- 2
In a small bowl, mix cornstarch with water to create a slurry.
- 3
Heat olive oil in a large pan over medium-high heat.
- 4
Add sliced chicken thighs to the pan and cook until browned and cooked through, about 5-7 minutes.
- 5
While the chicken is cooking, slice bell peppers and onion into thin strips, and mince the garlic.
- 6
Add the garlic, bell peppers, and onion to the pan with the chicken and stir-fry for 3-4 minutes until vegetables are slightly softened.
- 7
Stir in soy sauce, sriracha, and the cornstarch slurry into the pan, and cook for an additional 1-2 minutes until the sauce thickens and coats the chicken and vegetables.
- 8
Adjust seasoning with more salt or pepper as desired.
- 9
Garnish with sliced green onions before serving.
Cook it this week.
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