Chicken Adobo Stir Fry

Elevate your weeknight dinner game with this flavorful chicken drenched in liquid aminos and apple cider vinegar. This modified Filipino Chicken Adobo Stir Fry is healthier, lower in sodium and will have you craving for more!

 

 

BEHIND THIS CHICKEN ADOBO STIR FRY

This is not your authentic Filipino Chicken Adobo. There are many recipes for making Filipino Chicken Adobo but mine is made differently.  I created this dish to make it more healthier and low in sodium for my own health concerns. I’ve made chicken adobo in many different ways. I’m sure you’ve seen them on my Instagram Stories. From the authentic to adding green chiles (cause we live in Albuquerque, New Mexico), we’ve experienced many infused flavors!  I like experementing with the base flavors of chicken adobo, which are soy sauce, vinegar, and garlic.

CHICKEN ADOBO OVERVIEW

I used liquid aminos as an alternative to the soy sauce flavor because it’s lower in sodium and it’s gluten free. Then, I decided to use organic apple cider vinegar to make this a more tart bold vinegar flavor along with water to dilute a little bit. I chose boneless and skinless thus removing the fat which can lead to high cholesterol. 

As we grow older, we have to watch what we eat. I try to keep my blood pressure and cholesterol down by choosing less fat, and lower sodium products. If you want the authentic version, you can use the Filipino brands you see at the Asian markets or Asian section of the grocery stores. The Filipino versions have a bolder flavor and consists of heavy sodium.  Also, they like using  chopped whole chicken including the skin.  I’m sure you’ve already.

CHICKEN ADOBO BREAKDOWN

• boneless and skinless chicken thighs
• liquid aminos
• organic apple cider vinegar
• garlic cloves – alot!
• cornstarch
• organic bay leaves

HOW TO MAKE CHICKEN ADOBO STIR FRY

STIR FRY MARINADE:

In a big mixing bowl, add the chicken thighs along with all the marinade ingredients  except the oil.  Cover with a cling wrap. Place in the fridge for half an hour or overnight for more flavor! In a large skillet, add oil over medium high heat.   Add about 2-3 chicken thighs with out over crowding.  Fry each chicken thigh until it’s cooked through and golden brown.  Set aside on a plate.  DISCARD THE MARINADE! This is to prevent contamination.  That’s why we created another adobo stir fry sauce (see below).

STIR FRY SAUCE:

Mix all the ingredients and keep in a seal container until ready to use.  If anything, you can prepare this when you’re about to fry your chicken the next day. When ready to make the chicken adobo stir fry sauce, grab the premade stir fry sauce from the fridge.  In the same skillet, pour sauce into skillet over medium high heat.  Once you see the sauce bubbling, lower the heat.  Add the chicken thighs and cover for two minutes simmering each side. I decided to add some frozen veggies at this point.  Adding your favorite veggies is entirely up to you!   When the chicks are thoroughly covered and sauced up, grab your pretty plate.  Add rice or quinoa or cauliflower rice and top off with the Chicken Adobo and add some of that saucey sauce for more flavor! You may want to double up on your ingredients for later cause I’m sure you’ll become addicted as much as my peeps are!

JOCK MY OTHER CHICKEN RECIPES

• MAPLE LEMON GLAZED CHICKEN THIGHS
• BANANA KETCHUP GLAZED CHICKEN WINGS
• CASHEW CHICKEN STIR FRY

 

AIGHT I’M OUTRO…

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