Name: Quick Filipino Chicken Stir Fry
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 1 to 1.5 pounds boneless chicken thighs or breast, sliced thin; 5 to 6 cloves garlic; 1 small onion; 1 cup bell pepper strips; 1 to 2 cups broccoli or green beans; 1 medium carrot, sliced thin (optional); 3 tablespoons soy sauce; 1.5 tablespoons oyster sauce; 1 teaspoon brown sugar or honey; 1 to 2 tablespoons calamansi juice or lemon juice; 1 tablespoon water; 1 teaspoon cornstarch mixed with 1 tablespoon water; to taste oil; to taste black pepper; for serving cooked rice

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quick filipino chicken stir fry recipe — Quick Filipino Chicken Stir Fry for Busy Nights is my go to fix when it is already late, everyone is hungry, and I cannot deal with a sink full of pots. You know that weeknight feeling where you want real food, not takeout, but you also want it done fast. This one hits that sweet spot: savory, a little sweet, garlicky, and super flexible with whatever veggies you have. It also feels very Filipino in flavor, without needing anything complicated. If you can slice chicken and stir a pan, you can make this.

Recipe Rundown

This quick filipino chicken stir fry recipe is basically tender chicken cooked hot and fast with garlic, onion, crisp veggies, and a shiny sauce that clings to everything. I build the flavor using pantry staples: soy sauce, a bit of oyster sauce, a touch of sugar or honey, and a splash of calamansi or lemon to wake it up. If you grew up with Filipino home cooking, the smell alone will make you hover by the stove.

What you will need

Here is what I usually grab. Do not stress if you need to swap a vegetable or two.

Chicken: 1 to 1.5 pounds boneless chicken thighs or breast, sliced thin
Aromatics: 5 to 6 cloves garlic (yes, really), 1 small onion
Veggies: 1 cup bell pepper strips, 1 to 2 cups broccoli or green beans, 1 carrot sliced thin (optional)
Sauce: 3 tbsp soy sauce, 1.5 tbsp oyster sauce, 1 tsp brown sugar or honey, 1 to 2 tbsp calamansi juice or lemon juice, 1 tbsp water
Thickener: 1 tsp cornstarch mixed with 1 tbsp water (optional but nice)
Oil, black pepper, and cooked rice for serving

How I cook it in under 20 minutes

I keep the steps simple so it actually works on a busy night.

Slice chicken thin so it cooks fast. Season with a little black pepper and 1 tbsp soy sauce.
Mix the sauce in a small bowl: remaining soy sauce, oyster sauce, sugar, citrus juice, and water. Set aside.
Heat a large pan or wok on medium high. Add oil, then garlic and onion. Stir for about 30 seconds until it smells amazing.
Add chicken. Spread it out so it browns a bit. Cook 4 to 6 minutes, stirring now and then.
Add the veggies. Stir fry 2 to 3 minutes so they stay crisp.
Pour in the sauce. Stir until everything is coated. If you want it thicker, add the cornstarch mix and stir for 30 to 60 seconds.
Taste and adjust. Need more salt? Add a splash of soy sauce. Want it brighter? Add more calamansi or lemon.

When I want a cozier chicken dinner that simmers while I do other stuff, I make creamy Filipino chicken curry instead. But on the nights I need speed, stir fry wins.

Cooking Tips

I have made this quick filipino chicken stir fry recipe more times than I can count, and the little details really help. The first time I made it, I threw everything in at once and wondered why the veggies went soft and the chicken looked pale. Now I do it in a simple order and it comes out way better.

My small but important tips

Slice the chicken thin. This is the biggest shortcut that still gives you juicy meat. Thick chunks take longer and can get dry before the sauce reduces.

Get the pan hot. Not smoking, but hot enough that you hear a sizzle when the chicken hits the oil. If the pan is lukewarm, you end up steaming everything.

Do not crowd the pan. If your pan is small, cook the chicken in two batches. I know it sounds annoying, but it is still faster than trying to fix a watery stir fry.

Keep the veggies snappy. Add them after the chicken is mostly cooked. This keeps color and crunch, which makes the whole dinner feel fresher.

Balance the sauce. Filipino flavors usually sit in that salty savory zone, but a tiny bit of sweetness makes the sauce feel rounder. Then citrus at the end keeps it from tasting heavy.

“I tried this on a Tuesday when I was ready to just order food. My kids ate the peppers and broccoli without complaining, and my husband asked if I could make it again next week. That never happens.”

If you are building a weekly rotation of family friendly meals, you might like this roundup of kid friendly Filipino recipes. I pull ideas from lists like that when I get stuck in the same dinner loop.

What can I serve with this stir-fry?

Honestly, the obvious answer is rice, and I am not here to fight that. A hot plate of chicken stir fry with fluffy white rice is comfort food that works any day of the week. But if you want to switch it up, you have options.

Here are a few things I serve depending on the mood and the time:

Steamed jasmine rice or brown rice for everyday dinners.

Garlic fried rice if you have leftover rice and want that extra aroma.

Cauliflower rice if you want something lighter but still filling.

Simple soup on the side if you want a full comfort meal. When it is chilly, I love pairing stir fry night with a bowl of chicken sotanghon soup earlier in the day or on the next night.

Sliced cucumbers and tomatoes with a pinch of salt, just to add something fresh and cool on the plate.

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Tips for the Perfect Stir-Fry

Let us talk about the stuff that makes a stir fry feel restaurant good, but still totally doable at home. When people tell me their stir fry tastes flat, it is usually one of these things.

Use thighs if you can. Chicken thighs stay juicy even if you slightly overcook them. Breast works too, just keep the slices thin and do not walk away.

Add sauce in the last few minutes. If you add it too early, the chicken cooks longer than it needs to, and the sauce can reduce too much before the veggies are ready.

Finish with citrus. I love calamansi, but lemon is fine. That last squeeze makes the flavors pop and makes the dish feel less greasy.

Want a little heat? Add sliced red chili, chili garlic sauce, or even a pinch of crushed pepper. Start small, you can always add more.

Make it your own. Sometimes I toss in mushrooms, baby corn, or a handful of spinach at the end. Stir fry is forgiving like that.

Also, if you are the type who likes exploring variations, try looking at other adobo style stir fry ideas for inspiration, then come back and make it yours.

Serving Suggestions

This quick filipino chicken stir fry recipe is best right after cooking, when the veggies are still crisp and the sauce is glossy. If you are feeding a family, I like setting everything on the table and letting people build their own plate. It makes dinner feel relaxed, like nobody has to be perfect.

Weeknight family style: big platter of stir fry, bowl of rice, and a simple fresh side like cucumbers
Meal prep bowls: rice on the bottom, stir fry on top, extra sauce drizzled over, and citrus wedges on the side
Party shortcut: double the recipe, keep it warm on low heat, and let people spoon it over rice
Extra topping idea: chopped green onions or toasted sesame seeds if you have them

If you have leftovers, store them in a sealed container. They reheat well the next day, but I suggest warming in a pan if you can so the chicken stays tender and the sauce wakes up again.

Common Questions

1) Can I use chicken breast instead of thighs?
Yes. Just slice it thin and cook it only until it turns opaque. Breast dries out faster, so keep an eye on it.

2) How do I keep the veggies from getting soggy?
Cook the chicken first, then add veggies for only a couple minutes. High heat and a not crowded pan help a lot.

3) What if I do not have oyster sauce?
You can skip it and add a little extra soy sauce plus a pinch more sugar. The flavor will be slightly different but still tasty.

4) Can I make this ahead?
You can prep everything ahead: slice chicken, chop veggies, and mix the sauce. Then cooking takes about 10 minutes when you are ready to eat.

5) Is this freezer friendly?
I would freeze the raw sliced chicken with the sauce (no veggies), then thaw and cook fresh with veggies later. Cooked veggies can get soft after freezing.

A quick wrap up before you cook

This quick filipino chicken stir fry recipe is fast, flexible, and packed with that salty savory Filipino flavor that makes you want another scoop of rice. Keep your chicken sliced thin, your pan hot, and your sauce balanced, and you will have a legit weeknight dinner with barely any stress. If you want a related flavor twist, check out Filipino Chicken Adobo Stir-Fry | Iankewks for another tasty approach. Now go grab that pan and make it tonight, you are closer to dinner than you think.

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