Boneless chicken thigh
去骨鸡腿肉· ji tui rou
protein
Taste & Role
The preferred cut for stir-fries — stays tender even at high heat.
What it is
Boneless, skinless chicken thighs are the stir-fry cut of choice: they stay juicy under high heat where breast meat turns chalky. Cut against the grain into uniform bite-sized pieces and velvet (starch marinade) for the silkiest result. Thighs also forgive overcooking by a minute or two.
Nutrition
per 100 g- Calories
- 116 kcal
- Protein
- 17.86 g
- Total fat
- 5.36 g
- Carbs
- 0 g
- Fiber
- 0 g
- Sodium
- 259 mg
USDA FoodData Central
Substitutes
No registered substitutes — this one is usually easy to find.
Recipes using it
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