Quick Filipino Chicken Stir Fry
A savory and slightly sweet Filipino-style chicken stir fry made with tender chicken, garlic, and crisp veggies, cooked in under 20 minutes for a quick weeknight meal.
Servings: 4 servings
Calories: 400kcal
Ingredients
Main 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)
Sauce Ingredients
- 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
Thickener (optional)
- 1 teaspoon cornstarch mixed with 1 tablespoon water
For Cooking
- to taste oil
- to taste black pepper
- for serving cooked rice
Instructions
Preparation
- Slice chicken thinly and season with a little black pepper and 1 tablespoon of soy sauce.
- Mix the sauce in a small bowl: combine the remaining soy sauce, oyster sauce, sugar, citrus juice, and water. Set aside.
Cooking
- Heat a large pan or wok on medium-high. Add oil, then add garlic and onion. Stir for about 30 seconds until it smells amazing.
- Add chicken to the pan, spreading it out to allow browning. Cook for 4 to 6 minutes, stirring occasionally.
- Add the veggies (bell pepper, broccoli or green beans, and carrot). Stir fry for 2 to 3 minutes so they stay crisp.
- Pour in the sauce and stir until everything is well coated. If you want a thicker sauce, add the cornstarch mixture and stir for an additional 30 to 60 seconds.
- Taste and adjust seasoning. Add more soy sauce for saltiness or more calamansi or lemon for brightness.
Serving
- Serve hot with cooked rice or other sides, allowing family to build their own plates.
Notes
For best results, do not crowd the pan to avoid steaming the chicken and veggies. Use thighs for juiciness and finish with a squeeze of lemon or calamansi for brightness.