Spicy Chicken Thigh Stir-Fry with Veggies

Maz

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5/14/2026

date

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Original Prompt

"Chicken thigh stir-fry using 1kg chicken thighs with vegetables including carrot, bell peppers, pointed cabbage, onion, frozen broccoli, and frozen green beans. The recipe should include a tasty sauce with an option to keep a portion mild for a child before adding spice. Serve with a choice of udon noodles, wok noodles, or rice. Use metric units."

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AI Recipe Notice

Note: This recipe is AI-generated and DishGen has not verified it for accuracy or safety. Use your best judgement when making AI-generated dishes. If you notice an issue, please report this recipe.

A vibrant stir-fry of chicken thighs and colorful vegetables with a tasty, adjustable sauce served over noodles or rice.

stir-fry chicken spicy vegetables asian quick

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Comments

Name: Spicy Chicken Thigh Stir-Fry with Veggies
Yield: 4
Ingredients: 1 kg chicken thighs, boneless and skinless, cut into bite-sized pieces; 2 medium carrots, julienned; 2 bell peppers (any color), sliced; 200 g pointed cabbage, shredded; 1 large onion, sliced; 150 g frozen broccoli florets; 150 g frozen green beans; 3 cloves garlic, minced; 2 cm fresh ginger, grated; 3 tbsp vegetable oil; 200 ml chicken broth; 3 tbsp soy sauce; 2 tbsp oyster sauce; 1 tbsp hoisin sauce; 1 tbsp honey; 1 tbsp rice vinegar; 1 tsp sesame oil; 1 tsp corn starch mixed with 2 tbsp water; 200 g udon noodles or wok noodles or 300 g cooked rice; Hot pepper sauce or Laoganma crispy chilies in oil (to be added for the spicy portion)

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Spicy Chicken Thigh Stir-Fry with Veggies

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Spicy Chicken Thigh Stir-Fry with Veggies

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