Chicken Thigh and Carrot Stir-Fry with Soy Ginger

Name: Chicken Thigh and Carrot Stir-Fry with Soy Ginger
Prep time: 15 min
Cook time: 18 min
Total time: 33 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 1½ lbs (680 g) boneless, skinless chicken thighs, patted dry, cut into 1-inch pieces; 1¼ lbs (565 g) carrots, peeled, cut into thin diagonal slices (about ¼ inch thick); 2 tbsp (16 g) fresh ginger, peeled and minced; 3 cloves garlic cloves, minced; 3 tbsp (45 ml) soy sauce; 1½ tbsp (22 ml) toasted sesame oil; 1 tbsp (15 ml) rice vinegar; 1 tbsp (12 g) brown sugar; 1 tsp (3 g) cornstarch; 2 tbsp (30 ml) vegetable oil; ¼ cup (60 ml) water; kosher salt and black pepper, to taste; 2 scallions scallions, sliced thin, white and light green parts separated from dark green (optional); 1 tbsp (9 g) sesame seeds, toasted (optional) (optional)

From the MyKitchenBank Kitchen

Tender chicken thighs paired with sweet carrots in a savory soy-ginger glaze. This quick stir-fry features caramelized edges on the chicken and crisp-tender vegetables, finished with a touch of sesame oil for depth. Serve over rice or noodles.

Prep: 15 min
Cook: 18 min
Wait: 5 min
Total: 38 min
Makes: 4 servings (about 1½ cups each)

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Steps

Before you start

Pat chicken thighs dry with paper towels so they brown properly
Prepare all ingredients and have them ready before you start cooking
Use a large skillet or wok (12-inch or larger) to avoid overcrowding

1
Make the sauce
- In a small bowl, whisk together the soy sauce, rice vinegar, brown sugar, sesame oil, cornstarch, and water until smooth and the sugar is dissolved.
- Set aside.
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Ready when: sauce is smooth and sugar is dissolved
Tip: Whisking the cornstarch in with the cold liquid prevents lumps in the finished sauce
2
Season the chicken
- Pat the chicken thigh pieces dry with paper towels.
- Season generously with kosher salt and black pepper on all sides.
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Ready when: chicken pieces are evenly seasoned
Tip: Drying the chicken thoroughly ensures proper browning and crispy edges
3
Sear the chicken
- Heat 1 tbsp (15 ml) of vegetable oil in a 12-inch skillet or wok over medium-high heat until shimmering, about 1 minute.
- Working in two batches to avoid overcrowding, add the chicken thighs in a single layer.
- Cook without stirring for 3–4 minutes until the bottoms are golden brown, then stir and cook for another 2–3 minutes until most of the chicken is browned (it doesn't need to be fully cooked through).
- Transfer to a clean plate.
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Ready when: chicken is mostly browned with golden edges, internal color still shows pink in some spots
Tip: Don't stir too early; letting the chicken sit develops a flavorful crust
4
Cook the carrots
- Add the remaining 1 tbsp (15 ml) oil to the skillet.
- Add the carrot slices and a pinch of salt.
- Cook over medium-high heat, stirring often, for 4–5 minutes until the carrots are beginning to soften and have light caramelization on the edges.
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Ready when: carrots are partially tender with some browning on edges
Tip: Slice carrots evenly so they cook at the same rate
5
Add aromatics
- Push the carrots to the side of the skillet.
- Add the minced ginger and garlic to the empty space and cook for about 30 seconds, stirring, until very fragrant.
- Stir the ginger and garlic into the carrots.
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Ready when: ginger and garlic are fragrant and lightly golden
Tip: Cooking aromatics in a dry spot prevents them from sticking to vegetables
6
Return chicken and finish cookingOven 165°F / 75°C
- Return the chicken and any accumulated juices to the skillet.
- Stir everything together and cook for 2 minutes over medium-high heat.
- Pour the sauce over the chicken and vegetables and stir constantly for 2–3 minutes until the sauce thickens slightly, coats all the ingredients, and the chicken is cooked through (165°F/74°C internal temperature).
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Ready when: sauce is glossy and coats ingredients; chicken reaches 165°F (74°C) internally
Tip: Stir constantly once the sauce hits the pan so it thickens evenly without lumping
7
Finish and serve
- Remove from heat.
- Taste and adjust salt and pepper as needed.
- Transfer to a serving bowl or individual plates.
- Garnish with sliced scallions (white and light green parts, then dark green parts on top) and toasted sesame seeds if desired.
- Serve immediately over steamed rice or noodles.
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Ready when: dish is ready to serve
Tip: Add dark green scallions just before serving so they stay fresh and bright

Good to know

Tips

For the best results, use a wok or large skillet; a crowded pan creates steam instead of caramelization
Chicken thighs are more forgiving than breasts—they stay juicy even if slightly overcooked, making them ideal for quick stir-fries
Slice carrots on a diagonal to increase the surface area, which helps them cook faster and look more appealing
If you like more heat, add ½–1 tsp red pepper flakes or a pinch of cayenne to the ginger and garlic

Make ahead

Prepare and store all prepped vegetables and the sauce in separate containers in the refrigerator for up to 8 hours. Cook the stir-fry fresh just before serving.

Storage & reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat, adding a splash of water if the sauce has thickened too much. Do not freeze.

Substitutions

boneless, skinless chicken thighs → boneless, skinless chicken breasts. Use 1.25 lbs (565 g) and watch carefully; cook only 2–3 minutes per side as breast meat dries out faster than thighs
carrots → bell peppers, snap peas, or broccoli florets. Use the same weight; adjust cook time to 3–4 minutes for more delicate vegetables to maintain crispness
toasted sesame oil → neutral oil (vegetable or canola). The dish will lack the nutty sesame flavor, but the stir-fry will still work; consider adding ½ tsp sesame oil at the end if possible
brown sugar → honey or white sugar. Use the same amount; honey dissolves more easily, and white sugar works identically