These Stir-Fried Chicken Thighs, cooked without vegetables, are incredibly simple to prepare and are packed with flavor. Tender boneless, skinless chicken thighs are simmered in a savory tomato-based sauce infused with a blend of aromatic spices!
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I made these Stir-Fried Chicken Thighs last night over mashed potatoes. The same mashed potatoes I make in my Shepherd's Pie with Quail Egg recipe. So good! Like this Lemongrass Chicken with Bok Choy, the meat in this recipe is tender and flavorful. Plus, it's so quick to make! What's not to like?!
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Ingredients
- Chicken: boneless, skinless chicken thighs are amazing for this. We'll be cutting them into smaller pieces, like in this Baked Chicken Thighs with Chickpeas recipe.
- Tomato: The acidity of the tomatoes balances out the richness of the chicken thighs. Tomatoes also release moisture as they cook, helping to keep the chicken thighs tender and juicy!
- Seasoning: you'll need some salt, ground black pepper, paprika (regular and hot), cumin, and some garlic powder.
Substitutions and variations
- Chicken: Instead of boneless, skinless chicken thighs, you can use chicken breast cut into cubes or strips. Chicken thighs are generally more tender compared to chicken breasts.
- Seasoning: Add fresh minced garlic or ginger for a punch of flavor. You can also include other spices like turmeric, coriander, or chili flakes for extra spice.
- Add vegetables: Like in this Pan Seared Salmon with Vegetables recipes, you can add vegetables such as diced bell peppers, onions, broccoli, and/or zucchini separately in a pan with a bit of oil, seasoning them with salt and pepper to taste. Meanwhile, cook the chicken according to the recipe. Add the sautéed vegetables to the pan with the chicken about 2-3 minutes before the chicken is fully cooked, allowing the flavors to meld together.
- Grilled or Baked Option: Instead of stir-frying, you can grill or bake the chicken with the tomato-based sauce. Marinate the chicken in the sauce before grilling or baking.
Preparation
STEP 1: Prepare the chicken
Cut the boneless, skinless chicken thighs into uniform pieces to ensure even cooking - about 6 pieces per thigh.
STEP 2: Make the sauce
Using the blender or food processor, blend together the tomato, and spices (cumin powder, garlic powder, salt, black pepper, paprika, and hot paprika) until smooth. Adjust the spices according to your taste preferences.
STEP 3: Add sauce to chicken
Place the chicken pieces in a non-stick pan over medium heat without any oil. This helps to render out the natural fats from the chicken. Once the chicken starts to release some juices and cook slightly, pour the blended tomato-spice mixture over the chicken in the pan.
STEP 4: Fry Chicken
Allow the chicken to cook in the sauce until the sauce reduces and thickens, and the chicken begins to brown. If the pan gets too dry during cooking, you can add a tablespoon of cooking oil to prevent sticking and burning.
Top Tips
- Monitor the sauce's thickness while cooking; add water or broth if it becomes too dry, or simmer longer to thicken if it's too watery.
- Taste and adjust seasoning levels to suit your preference before finishing the dish.
- Garnish with fresh herbs like cilantro or parsley for a pop of color and added freshness.
Frequently Asked Questions
For sure, you can use canned tomatoes. Use one can of tomatoes and pour it directly onto the chicken, then mince 2 cloves of garlic and stir into the seasoned chicken and tomato mixture. Stir well and make sure to sauté the chicken in the mixture until the tomato sauce has thickened. This will be about 5 minutes over medium-high heat. Once thickened, you may need to add a little more seasoning - taste for salt and cumin especially. Add more to taste, if required. Add a small pinch of salt at a time, so as not to over-salt.
Chicken is cooked through when it reaches an internal temperature of 165°F (75°C). You can also check by cutting into a piece of chicken to ensure it is no longer pink inside.
Yes, you can freeze leftover cooked chicken and sauce in an airtight container for up to 2-3 months. Thaw in the refrigerator overnight before reheating.
Serving suggestions
Serve the stir-fried thighs with some mashed potatoes, or on a bed of rice. Serve it with a fresh appetizer, such as this Burrata Cheese with Marinated Mushrooms and Tomato Salsa or this Caprese Salad With Microgreens appetizer. This Sweet and Crunchy Beet Salad, or this Citrus Avocado Salad Recipe will also go well with the chicken thighs.
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Recipe
Stir-Fried Chicken Thighs
Equipment
Ingredients
- 2 lbs. chicken thighs boneless, skinless
- 1 large tomato
- 1 tablespoon cumin seasoning
- 1 tablespoon garlic powder or 2 garlic cloves
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 teaspoon paprika seasoning smoked or regular
- ½ teaspoon hot paprika seasoning
- 1 tablespoon avocado oil or a cooking oil of your choice
Instructions
- Cut the boneless, skinless chicken thighs into uniform pieces to ensure even cooking - about 6 pieces per thigh.2 lbs. chicken thighs
- Using the blender or food processor, blend together the tomato, spices (cumin powder, garlic powder, salt, black pepper, paprika, and hot paprika) until smooth. Adjust the spices to your taste.1 large tomato, 1 tablespoon cumin seasoning, 1 tablespoon garlic powder, 1 teaspoon salt, ½ teaspoon ground black pepper, 1 teaspoon paprika seasoning, ½ teaspoon hot paprika seasoning
- Place the chicken pieces in a non-stick pan over medium heat without any oil. This helps to render out the natural fats from the chicken. Once the chicken starts to release some juices and cook slightly, pour the blended tomato-spice mixture over the chicken in the pan.
- Allow the chicken to cook in the sauce until the sauce reduces and thickens, and the chicken begins to brown. If the pan gets too dry during cooking, you can add a tablespoon of oil to prevent sticking and burning.1 tablespoon avocado oil
- Taste and adjust the seasoning if needed. You can add more salt or spice to taste.
Notes
- Monitor the sauce's thickness while cooking; add water or broth if it becomes too dry, or simmer longer to thicken if it's too watery.
- Taste and adjust seasoning levels to suit your preference before finishing the dish.
- Garnish with fresh herbs like cilantro or parsley for a pop of color and added freshness.
AG
This was so delicious! I made it with a can of diced tomatoes since that’s what I had. Served with rice, topped with jack cheese and cilantro. I will definitely make this again!
Irina
Thank you so much! I'm so glad you liked it! And it sounds delicious topped with Jack cheese and cilantro!