This ALL white meat, Filipino chicken adobo stir fry with chicken breast is so super easy with tender white meat! The stir fry has the best adobo sauce, very little oil and low fat, with all authentic flavors. Best of all, it’s a winner of a chicken dinner in 15 minutes! This is the easiest way to make a version of Filipino chicken adobo that gets all cheers from the crowd and will become a go-to for your fast family meals.
Updated on March 2, 2025
Table of contents
I make classic chicken adobo all the time. It’s so solid, beautiful, traditional, authentic, and tastes like home. I grew up with Filipino chicken adobo…therefore, you can bet that I know the flavors like the back of my hand.
…but! These modern times can call for some modern variations to classic recipes. Enter, Filipino chicken adobo stir fry.
This is how you’re going to achieve yummy chicken adobo flavor, but with ALL WHITE MEAT. That’s right!
It can be done, just with chicken breast. The sauce is gonna be super saucey, like velvet. The taste, spot on. The calories, a lot less. The time, nothing. After marinating, the cook time is about 10 minutes!
What is Chicken Adobo Stir Fry
Stir fried chicken adobo with all white meat is a healthy and excellent alternative to classic and authentic Filipino chicken adobo. The use of all white meat makes this the best choice for those seeking the signature savory and tangy adobo sauce flavor, but with a lot less calories and fat content, or just overall enjoyment of all white meat chicken.
This recipe is also fast! There is no braising or slow cooking required. Simply give the white meat some time to tenderize in an easy to make marinade, and stir fry the bite sized chicken till ready to serve.
The sauce is like a Chinese-take-out style, velvety texture and the morsels of chicken breast are soft in each bite.
Stir fried chicken adobo is a perfect family meal, meal prep, healthy dinner, and as a unique version of chicken adobo that introduces Filipino flavor with some flair.
- all white chicken breast is healthy
- adobo sauce is savory, tangy, and velvety
- fast and easy recipe
- perfect for family style eating
Ingredients
- 1 lb chicken breasts, all white meat – Cut into bite-sized pieces for a tender, lean protein base.
- 5 garlic cloves, smashed – Infuses the dish with a deep, savory aroma and enhances flavor.
- 1/2 cup low sodium soy sauce – Provides the classic umami depth while controlling saltiness.
- 1 tbsp corn starch – Helps thicken the sauce and creates a silky texture.
- 3 tbsp brown sugar – Balances out the acidity with a touch of sweetness.
- 5 bay leaves – Adds an earthy, aromatic essence essential to adobo’s signature taste.
- 3 1/2 tbsp white distilled vinegar – Enhances the tangy, bold flavor; Filipino cane vinegar is a great option.
- 3 tbsp water – Helps adjust the consistency of the sauce.
- 2 tsp whole or ground peppercorns – Provides a warm, peppery spice that complements the savory flavors.
- Scallions (white part, cut into 3″ slices) – Adds a mild onion flavor that deepens as it cooks.
- Green scallions (thinly sliced, for garnish) – Brings a fresh, vibrant touch to the finished dish.
- 1 1/2 tbsp vegetable oil – Helps sear the chicken and enhances the stir-fry’s overall texture.
Equipment
- Large Braiser Pan, Cast Iron Skillet, Wok, or Frying Pan
- Bowl
- Mixing Spoon
Instructions
Marinate:
- In a bowl, add the bite sized pieces of chicken breast, cornstarch, smashed garlic cloves, brown sugar, and the soy sauce.
- Massage the mixture into the chicken, then add in the bay leaves. Mix gently.
- Cover the bowl, and refrigerate for 1-3 hours.
Stir-Fry:
- Heat pan over high heat, add oil, then remove the chicken mixture (chicken, garlic, bay leaves) from the marinade sauce and add it to the pan. Try to leave the most of the wet marinade in the bowl and set it aside.
- Do not move the chicken, let it sear for a few minutes.
- Once the chicken has seared on one side, mix and add the remaining marinade, vinegar, water, and pepper. Simmer the sauce for one minute, mixing well, and the sauce should thicken into a gravy-like consitency.
- Lower the heat and mix for an additional 5 minutes and ensure the chicken is throughly cooked through.
- Add the scallion whites at the very end, and quickly mix in.
- Serve over rice, and garnish with lots of green scallions. Enjoy stir fried chicken adobo with all white meat!
Notes
- Ensure you use cornstarch and soy sauce in the marinade. This is a technique that will velvet chicken breast and allow it to be tender in the stir fry. Do NOT add any vinegar to the marinade.
- Start high heat to sear the chicken and simmer the sauce, but quickly lower the heat to continue cooking and not overcook the chicken.
- Chicken breasts, cut into bite size, cook very quickly. Do not over cook the meat. Internal temp should be 165 F.
- Use fresh scallions and fresh garlic for the very best taste.
- Using low sodium soy sauce allows you to balance the sodium in this dish.
Add Ins and Variations
- add shiitake mushrooms, bell peppers, or cooked potatoes
- make it spicy with Sichuan chilies or red chilis
- do not add marinade and it will be a drier version of chicken adobo stir fry
- combine coconut cream during simmering to make it a very tasty, island vibes chicken adobo stir fry
- use onion instead of scallions
How to Serve Stir Fried Chicken Adobo
Stir fry chicken adobo has a different sauce and a few variations than the classic version, but one thing is absolutely the same. Chicken stir fried with adobo sauce is best with RICE.
Also try in lettuce cups, sides of grains, or with a side of toasted baguette or fluffy naan style breads.
Questions
Do I have to use cornstarch in the marinade?
The technique to add cornstarch with soy sauce to the chicken breast allows it to tenderize so the all white meat adobo is flavorful, not dry, healthy, and tender.
Is this chicken adobo stir fry healthy?
This recipe contains less fat calories because it uses all white meat and very little oil.
Is this gluten free?
Use gluten free soy sauce for a gluten free version of stir fry chicken with adobo sauce.
Related Recipes to Try
Filipino Chicken Adobo STIR-FRY with ONLY WHITE MEAT
Equipment
- bowl
- mixing spoon
Ingredients
- 1 lb chicken breasts all white meat – cut into small bite sizes
- 5 garlic cloves smashed
- 1/2 cup low sodium soy sauce
- 1 tbsp corn starch
- 3 tbsp brown sugar
- 4 Bay Leaves
- 3½ tbsp white distilled vinegar Filipino cane vinegar or use white distilled vinegar
- 3 tbsp water
- 2 tsp Whole or Ground Peppercorns
- Scallions – white part slice into 3″ slices
- Green Scallions – green part of scallions slice thin and use as garnish
- 1½ tbsp Vegetable Oil
Instructions
Marinate:
- In a bowl, add the bite sized pieces of chicken breast, cornstarch, smashed garlic cloves, brown sugar, and the soy sauce.1 lb chicken breasts, 5 garlic cloves, 1/2 cup low sodium soy sauce, 1 tbsp corn starch, 3 tbsp brown sugar
- Massage the mixture into the chicken, then add in the bay leaves. Mix gently.4 Bay Leaves
- Cover the bowl, and refrigerate for 1-3 hours.
Stir-Fry:
- Heat pan over high heat, add oil, then remove the chicken mixture (chicken, garlic, bay leaves) from the marinade sauce and add it to the pan. Try to leave the most of the wet marinade in the bowl and set it aside.1½ tbsp Vegetable Oil
- Do not move the chicken, let it sear for a few minutes.
- Once the chicken has seared on one side, mix and add the remaining marinade, vinegar, water, and pepper. Simmer the sauce for one minute, mixing well, and the sauce should thicken into a gravy-like consitency.3½ tbsp white distilled vinegar, 3 tbsp water, 2 tsp Whole or Ground Peppercorns
- Lower the heat and mix for an additional 5 minutes and ensure the chicken is throughly cooked through.
- Add the scallion whites at the very end, and quickly mix in.Scallions – white part slice into 3″ slices
- Serve over rice, and garnish with lots of green scallions. Enjoy stir fried chicken adobo with all white meat!Green Scallions – green part of scallions
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