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A fast Pinakurat chicken stir-fry with garlic, chilies, soy, and vinegar. Tangy, savory, and ready in under 25 minutes for an easy weeknight rice meal.
Pinakurat Chicken Stir-Fry is a fast, high-impact chicken dish built on sharp vinegar, garlic heat, and savory soy. It gives you adobo-style flavor cues, but in a true stir-fry format that cooks in minutes instead of hours. If you want a weeknight Filipino-inspired dish with less waiting and strong flavor payoff, this is a great one to keep on repeat.
The cooking method is simple: high heat, good searing, a short aromatic sauté, and a quick glaze finish. The result is chicken that stays juicy with a glossy, tangy coating that clings well to rice. It is punchy without being harsh, and spicy without needing a lot of ingredients.
This recipe lands in a balanced sweet-sour-salty-spicy zone:
The finish should taste lively and bold, not aggressively sour. That is why the short no-stir vinegar stage matters: it cooks off raw acidity before you toss everything together.
This dish works because each stage is short but intentional. First, searing the chicken undisturbed builds browning, which translates to better flavor in the final sauce. Next, garlic, onion, and chilies are cooked just long enough to release aroma without burning. Then vinegar is added directly to the hot pan and allowed to bubble on its own, which softens its harshness and creates a smoother finish.
Once soy sauce, sugar, and pepper go in, the reduced pan juices naturally form a light glaze. You get concentrated flavor quickly, and the chicken stays tender because total cooking time is short. It is a technique-forward recipe that feels easy once you understand the sequence.
The best cut for this stir-fry is chicken thigh because it stays juicy under high heat. Chicken breast also works if you slice it evenly and avoid overcooking. Pinakurat vinegar is ideal for its signature chili-vinegar character, but cane vinegar plus chopped chilies is a good substitute.
Use fresh garlic and freshly cracked black pepper whenever possible. Both are central to the dish and make a noticeable difference compared with pre-ground or pre-minced options. For heat control, start with fewer bird's eye chilies and increase after tasting.
Pinakurat is a Filipino spiced coconut vinegar, typically infused with chili, garlic, and aromatics. It tastes brighter and punchier than plain white vinegar, so it gives this stir-fry its signature tangy heat.
If you cannot find Pinakurat, use these swaps:
Everything happens in one pan:
If you like a little extra sauce for rice, add a small splash of water or chicken stock in the last minute of cooking. Taste at the end and adjust your sour-salty-spicy balance before serving.
For a lighter version, choose skinless chicken breast and use just enough oil to coat the pan. Pair the stir-fry with steamed vegetables and keep sodium in check by using a little less soy sauce, then adjusting with a splash of vinegar for brightness. You will still get the same fast, punchy profile with a leaner finish.
You can slice the chicken and aromatics up to a day ahead and store them separately in the refrigerator. Mix vinegar, soy, and sugar in a small bowl so the sauce stage is ready to go at the stove. When it is time to cook, the whole dish comes together quickly.
Cooked leftovers keep well for up to 3 days in an airtight container. Reheat over medium heat in a pan with a tablespoon of water to loosen the glaze. This recipe also works well for packed lunches because the flavor stays strong even after reheating.
Chicken thigh is usually the best value for flavor and tenderness in quick stir-fries. Buy whole garlic bulbs instead of pre-peeled packs, and use pantry vinegar and soy as your core seasoning base. Serve with rice and a simple vegetable side to stretch the meal into more portions at low cost.
Use 1 serving as your main meal: about one-quarter of the stir-fry, 225 g cooked rice, and a generous portion of vegetables from the pan. For training days, add +50 g cooked rice or +1 piece of fruit. For rest days, reduce carbs slightly by removing about 50 g cooked rice.
Protein swaps that hold the same flavor profile: use 500 to 560 g shrimp for the full recipe instead of chicken, or use 700 to 800 g firm tofu for a plant-based version. Tesco-friendly vegetable swaps include tenderstem broccoli, spinach, peas, courgette, frozen mixed veg, or extra mushrooms.
It shares soy-vinegar flavor notes, but the method is different. This is a high-heat, short-cook stir-fry rather than a low simmer braise.
Yes. Reduce vinegar slightly, increase sugar or honey a little, and add a splash of stock to mellow the sauce.
You can freeze cooked portions, but texture is best when freshly cooked or refrigerated short-term and reheated in a pan.
A fast Pinakurat chicken stir-fry with garlic, chilies, soy, and vinegar. Tangy, savory, and ready in under 25 minutes for an easy weeknight rice meal.

Sear the chicken in a single layer and leave it undisturbed to build color.
Do not stir immediately after adding vinegar; let it cook off briefly first.
Add vegetables before the sauce stage so each serving includes a full vegetable portion.
Keep rice portions at cooked weight for consistent meal-prep bowls.
Balance taste at the end by adjusting sourness, saltiness, and heat.
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Heat a wok or skillet over high heat, then add oil.
Add the chicken in a single layer and sear until deep golden on one side.
Toss and continue cooking until the chicken is mostly cooked through.
Add garlic, onion, and chilies; stir-fry for about 30 seconds until fragrant.
Add broccoli, green beans, and mushrooms; stir-fry 2 to 3 minutes.
Pour in the pinakurat vinegar and let it bubble for 20 seconds without stirring.
Add soy sauce, sugar or honey, and black pepper; toss well to coat.
Simmer for 2 to 3 minutes until glossy and slightly sticky.
Add a splash of water or stock if you want more sauce, then taste and adjust.
Serve hot over cooked rice.
2/15/2026
I used chicken breast and a splash of stock at the end. Very tasty and not dry at all.
2/15/2026
Letting the vinegar cook without stirring really made the sauce smoother. Great quick dinner recipe.
2/15/2026
Fast and bold, exactly what I needed on a busy night. I added extra chilies and it was perfect with rice.
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Serving Size: 1 of 4 servings
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Jalalsamfit (adapted by JojoM)
Jalalsamfit (adapted by JojoM)