One-Pan Filipino Chicken and Vegetables
A quick and easy one-pan recipe featuring tender chicken, colorful vegetables, and a savory sauce that clings perfectly to rice.
Servings: 4 servings
Calories: 350kcal
Ingredients
Main Ingredients
- 1 lb boneless, skinless chicken thighs or chicken breast
- 2 tablespoons vegetable oil for browning the chicken
- 1 cup onion, chopped for flavor
- 3 cloves garlic, minced for flavor
- 2 tablespoons soy sauce
- 1 tablespoon vinegar or calamansi juice for tang
- 1 tablespoon brown sugar to balance flavors
- 1 cup mixed vegetables (carrots, bell peppers, green beans, cabbage) adjust based on availability
Instructions
Preparation
- Heat vegetable oil in a wide skillet or deep sauté pan over medium-high heat.
- Brown the chicken thighs on both sides, then push them to the side.
- Add chopped onion and minced garlic to the same pan; sauté until fragrant.
Cooking
- Stir in soy sauce, vinegar or calamansi, and brown sugar. Mix well.
- Add hard vegetables like carrots and green beans first and stir-fry for a few minutes.
- Then add softer vegetables such as bell peppers and cabbage, cooking until just tender.
- Taste and adjust seasoning, adding a splash of water or broth if needed for moisture.
Notes
This dish reheats well; store leftovers in a sealed container. Adjust vegetables based on what you have. Feel free to add a kick with sliced chili or chili garlic sauce.