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Chicken Thigh Fillets with Carrot and Peas Stir Fry

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PREP TIME
10 min
COOKING TIME
20 min
TOTAL TIME
30 min
SERVINGS
4 servings
Dinner Asian
Chicken Thigh Fillets with Carrot and Peas Stir Fry
Ingredients
  • 1.5 pounds chicken thigh fillets (680 grams)
  • 2 tablespoons olive oil
  • 2 cups carrot slices (256 grams)
  • 1.5 cups peas (225 grams)
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 2 tablespoons soy sauce
  • 1 tablespoon ginger, grated
  • 2 cloves garlic, minced
Instructions
1
Heat olive oil in a large skillet over medium-high heat for 2 minutes.
2
Cut chicken thigh fillets into bite-sized pieces.
3
Add chicken to the skillet, and cook for 5 minutes until browned and cooked through, stirring occasionally.
4
Add carrot slices to the skillet, and stir-fry for 3 minutes until slightly softened.
5
Add peas, salt, black pepper, soy sauce, ginger, and garlic. Stir well to combine.
6
Continue cooking for another 5 minutes, stirring frequently, until the carrots and peas are tender and the chicken is coated in the sauce.
7
Serve hot.