Quick Chicken Thigh Stir-Fry
By @chef1
A flavorful and easy stir-fry featuring chicken thighs, shallots, and a savory fish sauce glaze. Serve over rice or noodles for a complete meal.
Recipe Rating
Not yet rated by chefs
Ingredients
- ●2 medium, boneless, skinless Chicken thighs
- ●2 medium, thinly sliced Shallots
- ●2 tablespoons Fish sauce
- ●1 cup Broccoli florets
- ●2 cups Cooked rice
- ●1 tablespoon Vegetable oil
Instructions
- 1Cut the chicken thighs into bite-sized pieces.
- 2Heat the vegetable oil in a large skillet or wok over medium-high heat.
- 3Add the chicken and cook until browned and cooked through, about 5-7 minutes.
- 4Add the shallots and broccoli florets to the skillet and cook for another 3-5 minutes, until the shallots are softened and the broccoli is tender-crisp.
- 5Pour in the fish sauce and stir to coat everything evenly. Cook for 1 minute more.
- 6Serve the stir-fry over cooked rice.
Recipe details
- Category
- Main course
- Preparation
- 37 minutes
- Cooking
- 14 minutes
Estimated total: 51 minutes. Planning estimate: stated duration ranges use their midpoint; standard preparation, heating and handling allowances are included. Overlapping tasks are counted once. Resting/chilling is included in total time.
How these estimates were calculated
- Gather ingredients and setup: 5 min planning allowance (setup)
- Cut chicken thighs into bite-sized pieces: 10 min planning allowance (meat_prep)
- Thinly slice shallots: 10 min planning allowance (vegetable_prep)
- Prepare broccoli florets: 10 min planning allowance (vegetable_prep)
- Heat vegetable oil in skillet: 3 min planning allowance (pan_preheat)
- Serve stir-fry over cooked rice: 2 min planning allowance (transfer)
- Chicken thighs: USDA thigh without skin portion weight
- Assumed 'medium' thigh corresponds to standard 'thigh without skin' portion size.
- Shallots: Medium/unspecified shallot assumption: 40 g edible, from Carolyn Ketchum recipe; actual bulb size varies (https://alldayidreamaboutfood.com/steak-diane/)
- Raw shallot with documented standard bulb weight when counted; actual size varies.
- Fish sauce: USDA tbsp portion weight
- Broccoli florets: USDA cup chopped portion weight
- Matched 'broccoli florets' to 'Broccoli, raw' and 'cup chopped' portion.
- Cooked rice: USDA cup portion weight
- Assumed generic white short-grain rice for 'cooked rice'.
- Vegetable oil: USDA tablespoon portion weight
- Assumed generic soybean oil for 'Vegetable oil'.
- Chicken thighs: 298 g · USDA reference 173627
- Shallots: 80 g · USDA reference 170499 · Portion reference
- Fish sauce: 36 g · USDA reference 174531
- Broccoli florets: 91 g · USDA reference 170379
- Cooked rice: 372 g · USDA reference 168882
- Vegetable oil: 13.6 g · USDA reference 172370
chicken thighs · stir-fry · shallots · fish sauce
Estimated nutrition per serving
533 calories · 36.9 g protein · 63.8 g carbohydrate · 13.5 g fat · 1574 mg sodium
Source and basis: USDA FoodData Central and reviewed product references; ingredient-based calculation per serving. Documented USDA or manufacturer portion weights; all listed ingredient mass included before cooking losses. Nutrients with incomplete inputs omitted. Full ingredient matches and assumptions below.
Recipe Context
This recipe was created with the following context in mind: