Sizzling Chicken Thighs with Garden Vegetables


This recipe is a celebration of simplicity and flavor, bringing together juicy chicken thighs and a bounty of fresh vegetables. It’s a testament to how a few well-chosen ingredients, seasoned and cooked with care, can transform into a meal that’s both nourishing and indulgent. The combination of savory chicken, crisp vegetables, and a rich, umami-packed sauce creates a harmony of flavors that’s hard to resist. It’s the kind of dish that reminds you of the joy of cooking and the pleasure of sharing a meal with loved ones.

Perfect for busy weeknights or leisurely weekend dinners, this dish is designed to impress without the stress. Whether you’re a seasoned cook or a beginner in the kitchen, this recipe promises a delicious payoff with minimal fuss. It’s about bringing the best out of each ingredient, allowing their natural flavors to shine through, and creating a meal that’s as satisfying to prepare as it is to eat. So, gather your ingredients, and let’s make dinner something to look forward to.

Full Recipe:


  • 5 chicken thighs
  • Salt, to taste
  • Black pepper, to taste
  • Paprika, to taste
  • Oregano, to taste
  • 1 tablespoon olive oil
  • Vegetable oil, for frying
  • 1 onion, sliced
  • 2 carrots, sliced
  • 200 g mushrooms, sliced
  • 2 zucchinis, sliced
  • 2 bell peppers, sliced
  • 2 tomatoes, chopped
  • 70 ml soy sauce
  • 1 tablespoon tomato paste
  • 1 teaspoon sugar
  • 1 tablespoon sweet chili sauce
  • 4 cloves of garlic, minced
  • Spring onions, for garnish
  • Creamed butter, for frying




  1. Marinate the Chicken: Season the chicken thighs with salt, black pepper, paprika, and oregano. Drizzle with olive oil and let marinate for 15 minutes.
  2. Sauté the Chicken: In a large skillet, heat some vegetable oil over medium heat. Add the chicken thighs and fry for about 5 minutes on each side until golden brown. Remove and set aside.
  3. Cook the Vegetables: In the same skillet, add a bit of creamed butter. Sauté the onion and carrots for 1-2 minutes until they start to soften. Add the mushrooms, zucchinis, and bell peppers, cooking until all the vegetables are tender.
  4. Add Flavor: Return the chicken to the skillet. Add the chopped tomatoes, soy sauce, tomato paste, sugar, and sweet chili sauce. Stir well to combine.
  5. Simmer: Cover the skillet and let everything simmer together for about 20-30 minutes, until the chicken is fully cooked and the flavors have melded together.
  6. Final Touches: Stir in the minced garlic and cook for an additional minute. Garnish with chopped spring onions before serving.

Prep Time: 20 minutes | Cooking Time: 40 minutes | Total Time: 1 hour


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