I’ve decided that I’m going to make astir fry of some sort every week. My family likes them, they are easy to prepare and relatively inexpensive so that seems like a good plan. Plus it’s a good way to work a lot of vegetables into your diet. I’ve already filled my pantry with interesting Asian spices, sauces and pastes from a trip to the Strip District in Pittsburgh. They have so many cool ethnic shops there; it’s a foodie’s dream place. Now I’m ready to perfect my Asian stir fries and this is the first – Asian Chicken Thighs with Vegetables! Technically it’s not a stir fry in that I didn’t use a wok. I was in a hurry and I had already planned on using the whole thighs so it would have been more difficult in the wok. Regardless, my family really liked it, especially my hubby so this one is a keeper.
This was a very quick and easy meal. I wanted to make it all in one pan so I used my cast iron skillet.
Asian Chicken Thighs with Vegetables
In a nutshell, I made the the marinade/sauce and used half to marinade the thighs over night. The other half I kept for the vegetables. When I was ready to make dinner, I browned the thighs in my cast iron skillet, while I microwaved the vegetables a little so they wouldn’t have to spend a long time cooking in the pan. Once the thighs were flipped over, I added the liquid from the marinade bag because I didn’t want to waste it. Once they were done, I took them out of the pan and then added the vegetables and the sauce that I saved. Before I added the sauce, I put in a bit of cornstarch to thicken it up a bit. Then poured over the vegetables. Let them cook for a few minutes and then add back your chicken thighs. Cover and cook for about 5 minutes and you are done. We ate it over rice.
One thing to note about this recipe is that there is not over abundance of sauce. It was fine for us but I could see where someone might want more sauce to cover their rice or whatever they might be serving with the chicken and vegetables. You could simply double the sauce ingredients if that sounds like you. My husband and son didn’t seem to mind though.
I hope you enjoyed that Asian chicken thigh recipe. I plan on adding to my Asian repertoire of dishes in the upcoming months but until then, this will be one that we have often. Enjoy!
Check out these out recipes if you are looking for one pan dinners:
- Kielbasa Skillet Dinner with Potatoes & Peppers
- Roasted Chicken Thighs with Garlic and Sage
- Cabbage & Peppers Kielbasa Casserole
Asian Chicken Thighs with Vegetables
- 1/4 cup soy sauce
- 2 Tablespoons rice wine
- 1 Tablespoon hoison sauce
- 1 Tablespoon sesame oil
- 1 Tablespoon sweet bean paste can sub more hoison if you don't have
- 1 teaspoon crushed garlic
- 1 Tablespoon coconut sugar can use brown sugar if you don't have
- 6 boneless skinless chicken thighs
- 4 cups of chopped vegetables i used broccoli, onions, peppers, mushrooms, carrots
- 1 Tablespoon olive oil
- 1 Tablespoon corn starch
In a bowl mix the soy sauce, rice wine, hoison, sesame oil, bean paste, garlic and coconut sugar.
Add your chicken thighs to a ziplock bag and pour half of the mixture over the chicken. Seal the bag and squish the chicken around to make sure the marinade gets in everywhere. Refrigerate over night or at least 4 hours.
Reserve the rest of the marinade for when you are cooking the next day.
When ready to cook, add 1 teaspoon of oil to a large skillet and heat to medium high.
Take the chicken thighs out of the bag but keep the liquid.
Brown the chicken thighs (about 4 minutes on each side). After flipping the chicken add the leftover liquid from the bag.
When browned, take the thighs out of the pan and set aside.
Microwave your vegetables for 3 minutes to precook them.
Take the reserved marinade and add the cornstarch. Mix well and get out any lumps.
Add the vegetables to the skillet and the reserved marinade. Cook for a few minutes.
Add the chicken back to the pan and cover over medium low heat for 5 minutes.
Serve over rice.