Name: Filipino Chicken Adobo Stir-Fry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 tbsp oil; 400 g chicken, cut into bite-sized pieces (use chicken thighs or chicken breasts); 1/2 yellow onion, julienned; 5 garlic cloves, minced; 1 green onion, chopped; 1/2 cup water; 2 tbsp soy sauce; 1.5 tbsp brown sugar; 1.5 tbsp white vinegar; 1 teaspoon cornstarch; 1/4 tsp ground black pepper

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This recipe takes less than 30 minutes to make by stir-frying the chicken in a thick, glossy adobo sauce for a quick and easy weeknight meal!

Rather than braising the chicken, which can take up to an hour, this version simply stir-fries the chicken in an adobo sauce, halving the time it takes to cook.

While I do have my family’s traditional Chicken Adobo recipe up, this one is for the busy cooks or for those looking for a no-fuss meal during lazy days. I hope you all enjoy it!

Recipe Rundown

Ingredients

You’ll need boneless chicken, onion, garlic, brown sugar, soy sauce, vinegar, black pepper, and cornstarch. And don’t forget the rice!

instructions

To prepare, sear your chicken on all sides to cook. Add in the onions and garlic second, then finish with the prepared adobo sauce and simmer until thickened. Top with green onions and enjoy!

Quick Tips

Keep the chicken in similar size and thickness for even cooking. Avoid overcooking the sauce as it can become overly sticky and bitter in taste. You may also adjust the adobo sauce to taste by adding more or less vinegar and/or sugar.

Storage

Leftovers can stay fresh for up to 5 days when stored in an airtight container in the fridge.

Table of Contents

I randomly came up with this one night when I refused to get takeout for the third night in a row.

I had all the ingredients for a classic chicken adobo, so I threw them all in a pan, gave it a quick fry, and turns out it was kind of perfect. It’s been on my rotation ever since!

Ingredients and Substitutions

*The Recipe Card below includes all the full measurements for these ingredients!

Chicken thighs: Go for boneless chicken thighs for ease, but you may also choose to de-bone your own chicken thighs.

Substitutes: You can alternatively go for chicken breasts for a leaner option.

Onion, garlic, green onions, black pepper: These will provide a layer of flavor and aroma to our adobo.

Brown sugar: A little sweetness helps balance out the tangy and savory flavors of the sauce.

Substitutes: You may use white sugar as a quick replacement.

Soy sauce: Any great adobo uses good quality Filipino soy sauce. Popular brands include Datu Puti or Marca Pina, which you can purchase in most Asian or Filipino groceries.

White vinegar: Filipino vinegars are typically made with either coconut or cane, so either will do. You can also find these in most Asian or Filipino markets.

Substitutes: Standard white vinegar (non-coconut or non-cane) may work. Some have also found success using rice wine vinegar and apple cider vinegar!

Cornstarch: Normally I wouldn’t use cornstarch in my adobo, but to get that sticky glaze in under 30 minutes, cornstarch helps tremendously!

Substitutes: Potato starch may also work. Alternatively, you can omit the starch and let the sauce boil until thickened on its own.

Instructions

Prepare the adobo sauce by combining all the ingredients together in a small bowl until smooth. Set aside.

Heat the oil in a pan or wok over medium-high heat. Add in the chicken, and fry until browned and just about cooked, about 6-8 minutes.

Add in the garlic and toast for about 30 seconds until golden. Add in the onions and cook for an additional 1 minute until softened.

Pour in the prepared sauce and stir. Let the sauce simmer until thickened and it coats the chicken, about 1-2 minutes.

Top with green onions. Serve with rice.

Filipino chicken adobo in a bowl with green onions

Cooking Tips

Keep your chicken pieces the same size: Keeping your chicken in similar sizes and thickness prevents overcooking and undercooking the pieces.

Avoid overcooking the sauce: If you overcook the sauce, it can become overly sticky and bitter in taste. In this case, try adding a splash of water (around 1/4 cup at a time) to loosen it up a bit.

Adjust the adobo sauce to taste: Feel free to add more or less vinegar to adjust the acidity, and brown sugar to control how sweet you’d like the adobo to be.

Easy Filipino chicken adobo stir fry with green onions

FAQs (Frequently Asked Questions)

How is this different from regular chicken adobo?

Traditional adobo is normally braised over a period of one hour to soften the meat and to concentrate its flavors further. This version relies on a stir-frying method to skip the braising step, making it quick and easy!

Can I add vegetables to this?

Feel free to add any veggies of your choice, such as blanched broccoli, carrots, peas, bell peppers, and/or potatoes!

How do I store leftovers?

Leftovers can stay fresh for up to 5 days when stored in an airtight container in the fridge.

To reheat, simply microwave or heat over stovetop until fully warmed-through.

Can I make this spicy?

Definitely! To add some kick, add in chili oil, chili flakes, or sriracha directly into the adobo sauce or drizzled on top just before serving.

Can I make this vegan/vegetarian?

You can simply substitute the chicken with either tofu or mushrooms for a meat-free option.