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Creamy, tangy, and spicy pinakurat peanut chicken stir-fry with garlic, chilies, and soy. A fast 25-minute meal perfect over rice or meal-prep bowls.
Pinakurat Peanut Chicken Stir-Fry is a quick weeknight dish that brings together creamy peanut butter, tangy vinegar, savory soy sauce, and chili heat in one pan. It has the sharp, bold personality of a vinegar-based Filipino-style chicken stir-fry, but the peanut butter adds body and a smooth finish that makes the sauce especially good over rice.
This recipe is built for speed and flavor control. You can keep it punchy and spicy, or soften the edge with a touch more sweetness and stock. It also works well for meal-prep bowls because the sauce clings to chicken and vegetables even after reheating.
This dish sits in a balanced zone of creamy, tangy, spicy, and slightly sweet:
The result should taste lively and layered, not overly sour or overly sweet. If you taste and adjust at the end, it is easy to land exactly where you want.
The method uses simple sequencing to maximize flavor in a short cook time. Searing the chicken first builds browned bits in the pan, which become part of the final sauce. Aromatics go in next and cook briefly so they stay fragrant. Then vinegar is added and left unstirred for about 20 seconds, a small step that mellows raw acidity and creates a cleaner tang.
Adding peanut butter after that stage is key. It blends with soy and warm liquid into a glossy, clingy coating rather than a separated or greasy sauce. A short simmer is enough to thicken and bring everything together while keeping the chicken juicy.
Chicken thigh is the easiest option for tenderness in high-heat cooking, but chicken breast works well if sliced evenly and not overcooked. Smooth peanut butter is recommended because it melts faster and gives a better sauce texture.
Pinakurat vinegar gives this recipe its signature profile, but cane vinegar with chopped chilies is a reliable substitute. Keep garlic fresh and generously smashed for stronger aroma. Bird's eye chilies can be adjusted based on your heat preference.
Pinakurat is a Filipino spiced coconut vinegar with a sharp, savory, chili-forward profile. In this peanut version, it keeps the sauce from tasting heavy by cutting through richness with clean acidity.
If Pinakurat is unavailable, these alternatives work well:
Optional upgrades are useful when you want to push flavor further:
The cooking flow is straightforward and fast:
If you want extra sauce for rice bowls, add water one tablespoon at a time during the final simmer. The target texture is a coating sauce that lightly drapes each piece of chicken rather than pooling thin liquid at the bottom.
This recipe already includes a full vegetable load for meal bowls, but you can rotate vegetables week to week based on what is available. Broccoli, green beans, mushrooms, and cabbage all hold texture well in the peanut sauce and reheat cleanly for packed lunches.
For a lighter version, use skinless chicken breast and keep oil measured. You can also increase vegetable volume and reduce the peanut butter slightly while retaining a good sauce texture. If sodium is a concern, use less soy sauce and rely on citrus and pepper for extra pop.
Slice chicken and aromatics in advance, then store separately in the refrigerator. You can also combine peanut butter, soy sauce, sweetener, and warm water into a quick sauce base so dinner comes together faster.
Cooked portions keep for up to 3 days in airtight containers. Reheat in a pan or microwave with a spoonful of water to bring the sauce back to a glossy consistency. This dish is especially good packed with rice and a side of vegetables for work lunches.
Chicken thigh often gives better value and flavor for stir-fry meals. Peanut butter, soy sauce, and vinegar are pantry-friendly staples that stretch across many recipes. Add low-cost vegetables like cabbage or green beans to turn this into a bigger, balanced meal without increasing protein cost too much.
Use 1 serving as your main bowl: one-quarter of the stir-fry with about 220 g cooked rice and the vegetables cooked into the pan. On training days, add +50 g cooked rice or +1 piece of fruit. On rest days, reduce carbs slightly by removing about 50 g cooked rice.
Protein swaps that fit this sauce well: replace chicken with 500 to 600 g shrimp, or use 700 to 800 g firm tofu for a plant-based option. Tesco-friendly vegetable substitutions include tenderstem broccoli, spinach, peas, courgette, onions, and frozen mixed veg.
Yes. It holds well for 3 days in the refrigerator and reheats best with a splash of water.
Add warm water or stock in small amounts during simmering until the sauce coats the chicken smoothly.
Steamed jasmine rice is the easiest pairing, but garlic rice or brown rice also works well for meal-prep bowls.
Creamy, tangy, and spicy pinakurat peanut chicken stir-fry with garlic, chilies, and soy. A fast 25-minute meal perfect over rice or meal-prep bowls.

Stir the peanut butter with warm water first for a smoother sauce.
Let vinegar cook briefly before stirring to mellow sharp acidity.
Add water gradually until the sauce is glossy and clingy, not watery.
Finish with fresh black pepper and optional calamansi for brightness.
Build each serving as a full bowl with vegetables and cooked rice.
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Heat a wok or large skillet over high heat and add the oil.
Add chicken in a single layer and sear until golden before tossing.
Cook until chicken is mostly done and lightly browned on edges.
Add garlic, onion, and bird's eye chilies; sauté until fragrant.
Add broccoli, green beans, mushrooms, and cabbage; stir-fry 2 to 3 minutes.
Pour in pinakurat vinegar and let it bubble for 20 seconds without stirring.
Add peanut butter, soy sauce, and sugar or honey.
Pour in warm water or stock, then toss until the peanut butter melts into a sauce.
Simmer 2 to 3 minutes until thick, glossy, and clingy.
Season with black pepper and add optional fish sauce or smoked paprika if using.
Finish with calamansi or lime juice if desired, then serve hot over rice.
2/15/2026
I used chicken breast and broccoli for meal prep. It reheated well and stayed saucy.
2/15/2026
Super quick and flavorful. The no-stir vinegar step really made a difference in taste.
2/15/2026
The peanut and vinegar combo is so good. I added mushrooms and it turned into a perfect lunch bowl.
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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)