Every Helping
Sign in

Dinner recipe · from the recipe book

Ginger Garlic Chicken Thigh Pepper Stir-Fry

Juicy seared chicken thighs and crisp-tender peppers and onions in a glossy ginger garlic sauce, served over fluffy white rice.

Ginger Garlic Chicken Thigh Pepper Stir-Fry

Ingredients

  • 1⅓ cups240 gLong-grain white rice, dryrinsed
  • 2 cups500 gWaterdivided
  • 1¼ lb550 gChicken thighs, boneless skinlesscut into bite-size strips
  • 2 tbsp16 gCornstarchdivided
  • 2 medium240 gRed bell peppersliced into strips
  • 1½ medium200 gGreen bell peppersliced into strips
  • 2 medium220 gYellow onionsliced into thick wedges
  • 2 cups120 gSnow peastrimmed
  • 3½ tbsp grated20 gFresh gingerpeeled and grated
  • 5 cloves15 gGarlicminced
  • 3 tbsp40 gLow-sodium soy sauce
  • 2⅛ tsp15 gHoney
  • 2 tsp10 gApple cider vinegar
  • 1½ tbsp20 gCanola oildivided
  • 1⅛ tsp5 gToasted sesame oil
  • 2 medium30 gGreen onionsthinly sliced
  • ½ tsp1 gCrushed red pepper

Steps

  1. Put the rice and 420 g of the water in a pot, bring to a boil, cover, reduce to low and cook 15 minutes; rest off the heat, covered, while you stir-fry.
  2. While the rice cooks, slice the red bell pepper, green bell pepper, yellow onion and green onions, trim the snow peas, grate the ginger and mince the garlic.
  3. Toss the chicken thighs with half of the cornstarch.
  4. Make the sauce: whisk the soy sauce, honey, cider vinegar, toasted sesame oil, red pepper flakes, the remaining half of the cornstarch and the remaining 80 g of water in a small bowl.
  5. Heat half of the canola oil in a large skillet over high heat. Add the chicken thighs in a single layer and sear, turning, 6 to 7 minutes until browned and cooked to 165°F (74°C). Transfer to a plate.
  6. Add the remaining half of the canola oil to the skillet. Add the yellow onion and stir-fry 2 minutes, then add the red bell pepper, green bell pepper and snow peas and stir-fry 3 minutes until crisp-tender.
  7. Add the ginger and garlic and stir 30 seconds until fragrant.
  8. Return the chicken thighs to the skillet, stir the sauce and pour it in; toss 1 to 2 minutes until glossy and thickened.
  9. Fluff the rice and divide among 4 bowls, top with the stir-fry and scatter over the green onions.

Contains: Gluten, Soy, Sesame.

Cook mode Log it in Today

Made it

Made it? Share how yours turned out.

Saved in the Every Helping recipe book on October 24, 2026.

Want one that fits your numbers?

Pick the meal, the pan and your targets, and the Every Helping recipe generator writes a recipe with every number worked out. Free on the web.

Make a recipeMore from the recipe book