Chicken Adobo Stir-Fry with Jasmine Rice
A quick and flavorful Filipino-inspired chicken adobo stir-fry served over fragrant jasmine rice. This weeknight-friendly dish features tender chicken thighs marinated in traditional adobo seasoning, stir-fried with garlic, onions, and bell peppers for a vibrant and savory meal.
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Overview
This Chicken Adobo Stir-Fry with Jasmine Rice combines the rich, tangy flavors of classic Filipino adobo with the quick cooking technique of a stir-fry. Tender chicken thighs are marinated in a traditional adobo sauce made from soy sauce, vinegar, garlic, and black peppercorns, then quickly stir-fried with aromatic garlic, onions, and colorful bell peppers. Served over fragrant jasmine rice, this dish is perfect for a flavorful weeknight dinner that's ready in under an hour.
Why you’ll love it
- Authentic Filipino flavors in a quick stir-fry format.
- Juicy, tender chicken thighs with a flavorful marinade.
- Balanced savory and tangy notes from the adobo seasoning.
- Minimal prep and cook time make it ideal for busy evenings.
- Vibrant vegetables add freshness and color.
Ingredient notes
- Chicken thighs: Bone-in, skinless thighs offer the best flavor and texture for this recipe. You may substitute boneless thighs if preferred.
- Vinegar: Use white distilled vinegar or cane vinegar for an authentic tang. Avoid flavored vinegars.
- Soy sauce: Use a good quality regular soy sauce, not low sodium, to maintain the proper depth of flavor.
- Jasmine rice: Rinse the rice well before cooking to remove excess starch and ensure fluffy grains.
- Vegetables: Red and green bell peppers add vibrant color and sweetness to balance the tangy marinade.
Serving & storage
Serve the chicken adobo stir-fry hot over a bed of jasmine rice. Garnish with chopped green onions or fresh cilantro if desired. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat thoroughly before serving. For best texture, reheat in a skillet until warmed through rather than microwaving.
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Chef tips
- Marinate the chicken for at least 15 minutes to develop adobo flavor; longer marinating (up to 2 hours) will yield even more tender meat.
- Do not discard the marinade; use it to stir-fry with the chicken to enhance flavor but always cook it fully to ensure food safety.
- Use a meat thermometer to check that chicken is cooked to a safe internal temperature of 75°C (165°F).
- Rinsing jasmine rice removes excess starch for fluffy, non-sticky rice.
- Leftover rice and chicken can be combined into fried rice the next day for a delicious second meal.
Ingredients
- 500 g (1.1 lbs)bone-in, skinless chicken thighs, trimmed
- 100 ml (3.4 fl oz)soy sauce
- 50 ml (1.7 fl oz)white vinegar
- 4 clovesgarlic, minced
- 1 tspwhole black peppercorns
- 1 tbspvegetable oil
- 1 mediumonion, sliced
- 1 medium red bell pepper, slicedred bell pepper, sliced
- 1 medium green bell pepper, slicedgreen bell pepper, sliced
- 250 g (1 1/4 cups)jasmine rice, rinsed
- 500 ml (2 cups)water for cooking rice
- to tastesalt
- to tasteblack pepper
- optionalchopped green onions or cilantro for garnish
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Equipment
- large bowl
- medium pot with lid
- large non-stick skillet or wok
- wooden spoon or spatula
- measuring cups and spoons
- knife and cutting board
Nutrition per serving
- Calories520
- Protein38 g
- Carbs50 g
- Fat12 g
Step-by-step
Step 1
In a large bowl, combine soy sauce, white vinegar, minced garlic, and whole black peppercorns. Add the chicken thighs and marinate for at least 15 minutes, preferably 30 minutes, refrigerated.Step 2
Rinse the jasmine rice under cold water until the water runs clear. Drain.Step 3
In a medium pot, combine rinsed jasmine rice and 500 ml (2 cups) of water. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed and rice is tender. Remove from heat and let stand covered for 10 minutes.Step 4
Heat vegetable oil in a large skillet or wok over medium-high heat. Remove chicken from marinade (reserve marinade) and stir-fry chicken pieces for 6-8 minutes until lightly browned and just cooked through. Remove chicken and set aside.Step 5
In the same skillet, add sliced onions and bell peppers. Stir-fry for 3-4 minutes until vegetables are tender-crisp.Step 6
Return chicken to the skillet along with the reserved marinade. Cook, stirring frequently, for 5-6 minutes until sauce reduces and thickens slightly and chicken is fully cooked (internal temperature should reach 75°C or 165°F). Adjust seasoning with salt and pepper to taste.Step 7
Serve the chicken adobo stir-fry over the prepared jasmine rice. Garnish with chopped green onions or cilantro if desired.
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