Description
Slow Cooked Stir Fry is a delightful dish that combines tender chicken thighs with colorful vegetables, all enveloped in a savory sauce. This easy-to-make recipe transforms your kitchen into a cozy haven filled with mouthwatering aromas. Perfect for busy weeknights or family gatherings, this stir fry is not only delicious but also customizable to suit your preferences. Enjoy the satisfying flavors and comforting warmth of this meal that’s sure to impress everyone at the table.
Ingredients
Scale
- 1 lb chicken thighs, boneless and skinless
- 1 cup bell peppers, sliced (mix of red, yellow, and green)
- 1 cup broccoli florets
- 1 cup carrots, thinly sliced
- 3 cloves garlic, minced
- 1/4 cup low-sodium soy sauce
- 2 tsp sesame oil
- 1 tbsp cornstarch mixed with 2 tbsp water (for thickening)
- Cooked rice or noodles (for serving)
Instructions
- Prepare your ingredients by washing and chopping the vegetables into bite-sized pieces.
- In a large skillet over medium-high heat, add oil and sear the seasoned chicken thighs until golden brown on both sides (about 5 minutes). Remove from skillet.
- Sauté minced garlic in the same skillet until fragrant (about 30 seconds).
- Add broccoli, bell peppers, and carrots to the skillet; stir for about 3 minutes until slightly softened.
- In a small bowl, whisk together soy sauce, sesame oil, and cornstarch mixture. Pour over chicken and vegetables in the skillet.
- If using a slow cooker, transfer everything and cook on low for 4-6 hours or high for 2-3 hours until chicken is tender.
- Serve over fluffy rice or noodles.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Slow Cooking
- Cuisine: Asian
Nutrition
- Serving Size: 1 plate (approx. 300g)
- Calories: 450
- Sugar: 5g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 100mg