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!
Ingredients
Chicken Adobo Marinade
- 6 Boneless & Skinless Chicken Thighs
- 1/4 Cup Liquid Aminos
- 1/4 Cup Organic Apple Cider Vinegar + 1/4 Cup Water (to dilute)
- 1/2 tsp Organic Black Peppercorns
- 8-10 Garlic Cloves (crushed, skin removed)
- 3-4 Organic Bay Leaves
- 1-2 Tbsp Organic Extra Virgin Coconut Oil
Adobo Stir Fry Sauce
- 1 tsp Cornstarch
- 1/4 Cup Liquid Aminos
- 1/4 Cup Organic ACV + 1/4 Water (to dilute)
- 8-10 crushed Garlic cloves (crushed, skin removed)
- 1 Tbsp of #Fun
Instructions
- Marinate Chicken in a bowl or sealed plastic bag with all the marinade ingredients except the oil overnight or up to 30 minutes in fridge.
- Mix the Adobo Stir Fry Sauce in a container with lid and store in fridge until ready to use
- In a large skillet, heat oil over medium heat. Fry chicken until golden brown, discard the marinade. When chicken thighs are done frying, set aside in a plate.
- Grab your premade Adobo Stir Fry Sauce. In the same skillet gentle pour the slurry into the pan. Turn heat to medium high. Once sauce slighty thickens and it is bubbly, turn heat down to low, add cooked chicken thighs and cover about 2 minutes per side. I added some stir fried veggies. Reserve the adobo sauce if any when done.
- Serve the Chicken Adobo over rice with the adobo sauce for more flavor!
Notes
This recipe is Low Sodium. Feel free to adjust and add salt to your liking.
Nutritional information for the recipe is provided as a courtesy and is an approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
SHOP FOR INGREDIENTS USED HERECHECK OUT MY AMAZON STOREFRONT!
SHOW ME WHAT YOU GOT TOOTz!Mention @NaughtyKitchen or tag #NaughtyKitchen!