Chicken Giniling with Stir-Fried Seasonal Vegetables
A comforting Filipino-inspired stir-fry dish featuring ground chicken giniling simmered with fresh seasonal vegetables, served alongside vibrant stir-fried greens for a balanced and hearty weeknight meal.
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Overview
This Chicken Giniling with Stir-Fried Seasonal Vegetables is a classic Filipino-style ground chicken stir-fry simmered with aromatic garlic, onions, bell peppers, and tomatoes, enhanced with a soy sauce and vinegar glaze. Paired with crisp, colorful stir-fried seasonal vegetables, it creates a hearty and nutritious meal perfect for busy weeknights.
Why you’ll love it
- Quick and easy to prepare with minimal ingredients.
- Balanced combination of protein and fresh vegetables.
- Customizable with whatever seasonal vegetables you have on hand.
- Delicious and comforting Filipino flavors with a tangy, savory twist.
Ingredient notes
- Ground chicken (giniling): Use fresh ground chicken for best texture and flavor. Can substitute with ground pork or turkey.
- Vegetables: Choose a mix of colorful seasonal vegetables such as carrots, green beans, bell peppers, and cabbage. This recipe also includes stir-fried greens like bok choy or kale on the side.
- Sauce: Combines soy sauce and vinegar for a classic balance of salty and tangy. Adjust to taste.
Serving & storage
Serve hot over steamed rice or quinoa for a complete meal. Leftovers keep well in an airtight container in the refrigerator for up to 3 days. Reheat thoroughly until steaming hot. Do not refreeze leftovers for food safety.
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Chef tips
- Use fresh ground chicken and cook thoroughly to an internal temperature of 74°C (165°F) for food safety.
- Adjust the amount of vinegar and soy sauce to balance acidity and saltiness according to preference.
- Feel free to swap in other seasonal vegetables available such as zucchini, snap peas, or baby corn.
- For a spicier version, add sliced chili peppers with the garlic and onion.
- Do not overcook the stir-fried greens to maintain their color and nutrients.
Ingredients
- 500 g (1.1 lb)ground chicken (giniling)
- 2 tbspvegetable oil
- 3 clovesgarlic, minced
- 1 mediumonion, diced
- 1 mediumred bell pepper, diced
- 2 mediumtomatoes, diced
- 1 carrot, julienned or thinly sliced (about 100 g)seasonal vegetable
- 100 g (3.5 oz)green beans, trimmed and cut into 3 cm pieces
- 2 cups (60 g)mixed leafy greens (bok choy, kale, or spinach)
- 2 tbspsoy sauce
- 1 tbspwhite vinegar
- 1 tspsugar
- Salt and pepperto taste
- 1/2 cup (120 ml)water
- Steamed riceto serve (optional)
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Equipment
- large skillet or wok
- mixing spoon
- knife
- cutting board
- measuring spoons
- measuring cup
Nutrition per serving
- Calories320
- Protein30 g
- Carbs15 g
- Fat12 g
Step-by-step
Step 1
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium heat.
Add minced garlic and diced onion, sauté until fragrant and slightly translucent, about 2-3 minutes.Step 2
Add the ground chicken (giniling) to the skillet. Cook, breaking it up with a spoon, until no longer pink, about 5 minutes.Step 3
Add the diced red bell pepper and tomatoes to the skillet.
Stir and cook for 3-4 minutes until the vegetables start to soften.Step 4
Pour in soy sauce, vinegar, sugar, and water. Stir to combine well.
Reduce heat to low and let the mixture simmer gently for 5 minutes to develop flavors.Step 5
Meanwhile, in a separate pan, heat the remaining 1 tablespoon vegetable oil on medium-high heat.
Add the carrot and green beans; stir-fry for 3-4 minutes until crisp-tender.Step 6
Add the mixed leafy greens to the pan with the other vegetables.
Stir-fry for an additional 2-3 minutes until the greens are wilted but still vibrant.Step 7
Season the chicken giniling with salt and pepper to taste.
Serve hot with the stir-fried seasonal vegetables on the side and steamed rice if desired.
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