Filipino Chicken Adobo Stir-Fry Skillet
A vibrant Filipino-inspired skillet supper featuring tender chicken thighs stir-fried with seasonal vegetables and a tangy adobo sauce. This quick and flavorful weeknight dish highlights the classic adobo flavors balanced with the freshness of spring produce, making it a perfect easy-to-make meal.
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Overview
This Filipino Chicken Adobo Stir-Fry Skillet is a fresh and speedy take on the classic adobo dish. Featuring juicy chicken thighs marinated in a tangy adobo sauce, quickly stir-fried with colorful seasonal spring vegetables, this one-pan meal bursts with vibrant flavors and textures. It’s perfect for busy weeknights when you want something comforting yet bright and healthy.
Why you’ll love it
- Authentic flavors: The adobo sauce combines vinegar, soy, garlic, and a touch of sweetness for that iconic Filipino tang.
- Quick and easy: Ready in under 30 minutes using a single skillet for minimal cleanup.
- Seasonal freshness: Spring vegetables add crunch, color, and nutrition to a classic dish.
- Perfectly balanced: Tangy, salty, sweet, and savory flavors in a harmonious stir-fry.
Ingredient notes
Chicken thighs: Use boneless, skinless for even cooking and tenderness. You can substitute with chicken breast if preferred, though thighs stay juicier.
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Seasonal vegetables: The recipe features bell peppers, snap peas, carrots, and spring onions. Feel free to swap or add other veggies like zucchini or green beans based on availability.
Adobo sauce: The combination of soy sauce and vinegar is essential to authentic adobo flavor. Adjust sugar to taste for sweetness balance.
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Serving & storage
Serve this skillet dish hot over steamed white or jasmine rice to soak up the flavorful sauce. Leftovers store well in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave to preserve the texture of the vegetables and chicken. For meal prep, keep sauce and vegetables slightly separated if possible to maintain freshness.
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Chef tips
- Patting the chicken dry before cooking helps achieve a better sear and caramelization.
- Use a high smoke point oil like vegetable or canola for stir-frying.
- Adjust the vinegar and sugar amounts to balance the tanginess and sweetness to your preference.
- Cook vegetables only until crisp-tender to retain their bright colors and fresh flavors.
- To make the dish gluten-free, substitute soy sauce with tamari.
Ingredients
- 600 g (1.3 lbs) boneless, skinless chicken thighs, cut into bite-sized pieceschicken thighs
- 2 tbsp vegetable oilvegetable oil
- 3 cloves garlic, mincedgarlic
- 1 medium red bell pepper, sliced into stripsred bell pepper
- 150 g (5 oz) snap peas, trimmedsnap peas
- 1 medium carrot, thinly sliced on a diagonalcarrot
- 3 spring onions, sliced on a biasspring onions
- 60 ml (1/4 cup) soy saucesoy sauce
- 60 ml (1/4 cup) white vinegarwhite vinegar
- 2 tbsp brown sugarbrown sugar
- 1/2 tsp freshly ground black pepperblack pepper
- 1 bay leafbay leaf
- Steamed jasmine rice, for servingsteamed jasmine rice
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Equipment
- large skillet or wok
- knife
- cutting board
- measuring spoons
- measuring cup
- spatula or wooden spoon
Nutrition per serving
- Calories430
- Protein38 g
- Carbs18 g
- Fat18 g
Step-by-step
Step 1
Pat the chicken pieces dry with paper towels to remove excess moisture.Step 2
Heat the vegetable oil in a large skillet or wok over medium-high heat until shimmering.Step 3
Add the minced garlic and sauté for about 30 seconds until fragrant but not browned.Step 4
Add the chicken thighs to the skillet in a single layer. Cook, stirring occasionally, until the chicken is browned on all sides, about 5 minutes.Step 5
Pour in the soy sauce, white vinegar, and sprinkle the brown sugar and black pepper over the chicken. Add the bay leaf as well.Step 6
Bring the sauce to a simmer and cook for 5 minutes, allowing the chicken to cook through and the sauce to thicken slightly.Step 7
Add the carrot slices, bell pepper, and snap peas to the skillet. Stir-fry with the chicken and sauce for 3-4 minutes until the vegetables are crisp-tender.Step 8
Stir in the sliced spring onions, cook for an additional 1 minute to lightly soften, then remove the bay leaf.Step 9
Taste the sauce and adjust seasoning if necessary, adding more sugar, vinegar, or soy sauce to balance flavors.Step 10
Serve the chicken adobo stir-fry hot over steamed jasmine rice for a complete meal.
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