Sautéed Chicken Adobo with Seasonal Vegetables
A stir-fried twist on the classic Filipino chicken adobo, featuring tender chicken pieces cooked with seasonal vegetables in a tangy vinegar and soy sauce marinade. This quick and flavorful dish highlights the vibrant flavors of adobo while incorporating fresh, seasonal produce for a wholesome weeknight meal.
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Overview
This Sautéed Chicken Adobo reimagines the traditional Filipino adobo as a quick stir-fry meal, blending tender chicken with a tangy combination of vinegar and soy sauce, enhanced by vibrant seasonal vegetables. Perfect for busy weeknights, this dish delivers bold, balanced flavors in under an hour.
Why you’ll love it
- Quick and simple to prepare, ideal for weeknight dinners.
- Combines the classic adobo flavors with crisp-tender seasonal vegetables for added freshness and nutrition.
- One-pan cooking reduces cleanup and maximizes flavor development through sautéing.
Ingredient notes
- Chicken thighs: Use boneless, skinless thighs for tender, flavorful meat that stays moist when sautéed.
- Seasonal vegetables: Choose vegetables like bell peppers, green beans, zucchini, or carrots depending on the season and availability.
- Vinegar: Traditionally cane or white vinegar is used for the signature tang. Adjust quantity to your taste to balance acidity.
- Soy sauce: Provides savory depth and color; use naturally brewed for best flavor.
- Garlic and black peppercorns: Essential aromatics to build authentic adobo taste.
Serving & storage
Serve the chicken adobo stir-fry hot over steamed jasmine rice or garlic fried rice for a complete meal. Leftovers will keep well refrigerated in an airtight container for up to 3 days. Reheat gently in a skillet or microwave until piping hot. For best texture, avoid overcooking the vegetables when reheating.
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Chef tips
- Adjust vinegar quantity to balance tartness to your preference; add more for a tangier bite.
- Use a meat thermometer to ensure chicken reaches a safe internal temperature of 75°C (165°F).
- Do not overcrowd the pan when sautéing chicken for better browning; cook in batches if needed.
- Use fresh, crisp seasonal vegetables for best texture and flavor.
- Store leftovers promptly in the refrigerator within two hours of cooking to ensure food safety.
Ingredients
- 750 g (1.65 lbs)boneless skinless chicken thighs, cut into bite-sized pieces
- 2 tbspvegetable oil
- 4 clovesgarlic, finely chopped
- 1 mediumonion, sliced
- 1 red bell pepper, sliced (or seasonal equivalent)seasonal vegetables, sliced
- 150 g (about 1 cup)green beans, trimmed and halved (or seasonal equivalent)
- 60 ml (1/4 cup)soy sauce (naturally brewed)
- 60 ml (1/4 cup)white or cane vinegar
- 120 ml (1/2 cup)water
- 1 tspwhole black peppercorns, lightly crushed
- 1 tbspbrown sugar
- saltto taste
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Equipment
- large skillet or wok
- knife
- cutting board
- measuring spoons
- measuring cups
Nutrition per serving
- Calories320
- Protein35 g
- Carbs12 g
- Fat12 g
Step-by-step
Step 1
Pat the chicken pieces dry with paper towels to ensure a good sear. Set aside.Step 2
Heat the vegetable oil in a large skillet or wok over medium-high heat until shimmering.Step 3
Add garlic and sliced onions; sauté for 2-3 minutes until fragrant and translucent.Step 4
Add the chicken pieces to the skillet and stir-fry for 5-7 minutes until they start to brown and are nearly cooked through.Step 5
Pour in the soy sauce, vinegar, water, brown sugar, and add crushed black peppercorns. Stir to combine and bring to a gentle simmer.Step 6
Add the seasonal vegetables and cook for another 5-7 minutes, stirring occasionally, until the vegetables are tender-crisp and chicken is fully cooked (internal temperature should reach 75°C or 165°F). Season with salt as needed.Step 7
Remove from heat and let rest for 2 minutes before serving.
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