CHICKEN BREAST AND CHICKEN THIGHS STIR FRY MIX

After giving you sugar rushrush for 7 days I thought I should give you something delicious and you know me, I love me some chicken! I have cooked chicken breasts and chicken thighs separately so I decided to do a mash up of the two. I love marinating my chicken before cooking, this gives the dish a fabulous aroma and taste. This simple few ingredients marinade is perfect for any meat dish. Spices and sauces are great for marinating, you can also add garlic or ginger to it too. A delicious chicken dish that takes no effort but pumped up with warm spices. Have it for lunch or even dinner to share with family, friends or your Beau.

INGREDIENTS

1 Pack Chicken Thighs
1 Pack Chicken Breast
3 Tablespoons Vegetable Oil
1 Pack Veggie Mix (broccoli, french beans, carrots)
2 Red Onions

MARINATE
2 Tablespoons Garam Marsala
2 Tablespoons Paprika
2 Tablespoons Black Pepper
3 Tablespoons Soy Sauce
Pinch Salt

METHOD
Chop chicken breast into strips

Add chicken breast to bowl together with chicken thighs, paprika, garam marsala, black pepper, salt, soy sauce and mix with your hands until everything is well coated

Cover the bowl with cling film and marinate overnight

Heat pan with the vegetable oil, add marinated chicken thighs and fry until the things are cooked through

Add chicken breast strips and fry until coked through

Add the veggie mix and stir fry a few minutes so the veggies are still crunchy

Add salt if needed and serve immediately

CHICKEN BREAST AND CHICKEN THIGHS STIR FRY MIX

Recipe by Mulunga Alukwe

Prep time: 10 Minutes

Cook time: 15 Minutes

Total time: 25 Minutes

Yield: 3 Servings

Ingredients

• 1 Pack Chicken Thighs
• 1 Pack Chicken Breast
• 3 Tablespoons Vegetable Oil
• 1 Pack Veggie Mix (brocolli, french beans, carrots)
• 2 Red Onions
• 2 Tablespoons Garam Marsala
• 2 Tablespoons Paprika
• 2 Tablespoons Black Pepper
• 3 Tablespoons Soy Sauce
• Pinch Salt

Cooking Directions

1. Chop chicken breast into strips. Add chicken breast to bowl together with chicken thighs, paprika, garam marsala, black pepper, salt, soy sauce and mix with your hands until everything is well coated. Cover the bowl with cling film and marinate overnight
2. Heat pan with the vegetable oil, add marinated chicken thighs and fry until the things are cooked through. Add chicken breast strips and fry until coked through
3. Add the veggie mix and stir fry a few minutes so the veggies are still crunchy. Add salt if needed and serve immediately

Chicken Breast and Chicken Thighs Stir Fry – FAQs

What makes this stir fry special?
Using both chicken breast and thighs offers a great balance of textures—breasts are lean and firm, while thighs are juicier and more flavorful. This combination ensures each bite is tender and satisfying, especially when cooked in a high-heat stir fry style.

Can I use just one cut of chicken?
Yes, you can use either just chicken breasts for a leaner meal or thighs for a more succulent result. The dual use is a flavor and texture enhancement, not a necessity.

What vegetables go well in this stir fry?
Common choices include bell peppers, broccoli, carrots, snow peas, and onions. The vegetables can be customized based on what's in season or your personal preference.

What sauce works best?
A simple mix of soy sauce, garlic, ginger, sesame oil, and a bit of honey or brown sugar makes a great stir fry sauce. Add chili flakes or sriracha for heat if you like it spicy.

How should I prep the chicken?
Slice both the chicken breast and thighs thinly and evenly for quick, even cooking. Marinating for at least 15–30 minutes enhances the flavor and tenderness.

Can I make it ahead of time?
Yes. The cooked stir fry keeps well in the refrigerator for 3–4 days and reheats quickly. It also freezes well for meal prep.

Printable Nutrition Card (Per 1 serving, approx. 1.5 cups)

Nutrient	Amount	Notes
Calories	~340 kcal	Varies depending on oil and sauce used
Protein	~34 g	High due to lean and dark chicken meat
Carbohydrates	~10 g	Mostly from sauce and vegetables
Total Fat	~18 g	Chicken thighs contribute to fat content
Saturated Fat	~4 g	Varies with oil and chicken fat
Fiber	~2 g	From vegetables like peppers or broccoli
Sugars	~5 g	Adjust based on sweetener in the sauce
Sodium	~450 mg	Can be reduced with low-sodium soy sauce

Note: Stir-frying in small batches helps reduce oil absorption and keeps chicken tender.

Dietary Information

Diet Type	Suitable?	Notes
High-Protein	✅ Yes	Great for post-workout or balanced meals
Gluten-Free	⚠️ Adjustable	Use tamari or gluten-free soy sauce to keep it gluten-free
Dairy-Free	✅ Yes	Traditional recipes don’t include dairy
Keto/Low Carb	⚠️ Yes	Keep the vegetable choices low-carb (e.g., no carrots)
Paleo-Friendly	⚠️ Adjustable	Use coconut aminos instead of soy sauce
Nut-Free	✅ Yes	Ensure stir fry oil or sauces don’t contain nut ingredients
Egg-Free	✅ Yes	Recipe does not require eggs

Tip: Cook over high heat for a short time to keep meat juicy and veggies crisp-tender.

Please note that these values are estimates and can vary based on specific ingredients and portion sizes used. For precise nutritional information, consider using a nutrition calculator with exact ingredient measurements.

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