Look inside for the detailed recipe and video.Chicken Thigh with Stir-Fried Vegetable recipe is very easy to prepare. The tender and juicy chicken thighs are pan-seared to perfection, and then it is served with stir-fried crunchy vegetables to make it wholesome and complete. It is simply the best recipe, requires a few ingredients, yet it’s full of flavour. This juicy pan-seared chicken thigh is great for weekly meal plans, or you can also enjoy it on weekend supper or formal dinners. This recipe is Dairy-free, gluten-free, Keto recipe, Low Carb, Paleo recipe, Super Easy, Weight Loss/Low-Cal and Clean Eating with the main ingredient Chicken and stir-fried crunchy veggies.The Pan-seared method is an excellent method of preparing perfectly golden, charred, tender, and juicy chicken thighs in a pan or skillet. You can also prepare this in the oven or air fryer. This recipe gets ready in 30 minutes and is easily adaptable. You can double and triple the recipe, but make sure not to over-crowd the pan when cooking the chicken thighs. You can use any chicken thighs, boneless, skinless or bone-in, and you can easily adapt this recipe according to your taste.
Utensil and Tools
- Philips Induction Cook Top
- SiliconSpatula
- Vinod Platinum Triply Stainless Steel Fry Pan
- Prestige Fry Pan
Ingredients
- 500 gm Chicken Thigh (2 pieces)
- 1 tsp Onion Flakes
- 1 tsp Garlic Powder
- ½ tsp Chilli Flakes
- 1 tsp Paprika
- 1 tsp Mixed Herbs
- ½ tsp Dry Rosemary
- 2 tbsp Lemon Juice
- 1 small Onion
- 1 tsp Garlic ,minced
- 5-6 Mushroom
- 1 cup Broccoli florets
- 1 cup Mixed Bell Peppers diced
- 3 small Red Radish
- A handful Spinach Leaves
- 1 tsp Black Pepper Powder
- Salt To taste
- 4 tbsp Olive Oil
Video
Instructions
- Wash and clean the chicken pieces; Pat dry them with the kitchen towel. Make deep gashes on the chicken thigh diagonally. 3-4 slits on each side. Keep it aside.
- Take a large mixing bowl and prepare a spice mixture for marination. Add onion flakes, garlic powder, chilli flakes, paprika, mixed Herbs, dry rosemary, lemon juice and salt (to taste). Mix it well. You can add one teaspoon of oil to the spice mixture if you wish.
- Marinate the chicken in the above spice mixture. Rub and coat the chicken well with the spices. Set aside and marinate it for 30 minutes minimum (the more the merrier).
- Heat oil in a pan on medium-high heat. Place chicken pieces on the hot pan. Cover it with a lid and cook for 3-4 minutes on medium-high flame. Turn the flame to low; remove the lid and flip the chicken pieces using a tong.
- Cover and cook it on low heat until the chicken is cooked completely. Keep checking the chicken in between.
- Remove the lid, increase the heat to high, and cook until all the liquid drys up. This step will give the chicken a charred and glossy look.
- Meanwhile, take a pan or kadhai and heat oil on medium flame. Add diced onions, sliced mushrooms and minced garlic. Saute it for 1-2 minutes on medium-high heat. Add broccoli and salt, stir and cook for 3-4 minutes on low heat.
- Add radish and mixed bell peppers. Stir it well and cook the vegetables until their raw smell goes away.
- Add a handful of spinach leaves and black pepper powder and cook it for 2-3 minutes on medium heat till the spinach leaves wilt down. Do not overcook the vegetables. Cook the vegetables until all the moisture, and the raw smell of vegetables goes away.
- Serve the chicken thigh with stir-fried vegetables.
Nutrition
Calories: 543kcalCarbohydrates: 18gProtein: 25gFat: 43gSaturated Fat: 9gPolyunsaturated Fat: 7gMonounsaturated Fat: 24gTrans Fat: 1gCholesterol: 123mgSodium: 135mgPotassium: 859mgFiber: 5gSugar: 8gVitamin A: 2951IUVitamin C: 150mgCalcium: 62mgIron: 2mg
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