Pro Tips
**Chef's Tips & Troubleshooting:**
- Baste chicken with butter or oil halfway through roasting to prevent the breast from drying out.
- Season chicken under the skin for roasted preparations to get flavor directly into the meat.
- For chicken stew, skim the foam that rises during the first boil for a cleaner broth.
- Do not overcrowd the pan when frying chicken — this lowers the oil temperature and makes it soggy.
Cooking Tips
Pat the meat completely dry with paper towels before frying — moisture is the enemy of crispiness. Use a thermometer to maintain oil temperature at 350–375°F (175–190°C). If the oil is too cool, the food absorbs grease; too hot and it burns on the outside before cooking through. Have all your ingredients prepped and measured before you start cooking — quick dishes leave no time for chopping mid-recipe.
Ingredient Substitutions
Chicken alternatives: Pork shoulder or boneless thigh meat can substitute for chicken in stews. For lighter fare, extra-firm tofu or seitan works in stir-fries and braises. Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Store in an airtight container in the refrigerator for up to 3–4 days. The flavors often deepen overnight, making leftovers even more delicious. Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
Asian Chicken Stir Fry
This Asian chicken stir fry features tender marinated chicken pieces tossed with colorful bell peppers, broccoli, and carrots in a savory honey-soy sauce. Ready in under 30 minutes, it's perfect served over steamed rice for a quick and satisfying weeknight dinner.
Instructions
- Combine the chicken and soy sauce in a bowl. Marinate for 15 minutes.
- Combine all the sauce ingredients in a separate bowl. Mix well and set aside.
- Heat 2 tablespoons of cooking oil in a wok over medium-high heat. Stir fry the chicken for about 3 minutes or until light to medium brown. Remove from the wok and set aside.
- Bring to a simmer the remaining oil in the same wok. Sauté the onion, garlic, and ginger for about 1 minute or until the onion softens.
- Add the broccoli and stir fry for 30 seconds. You can also pour 2 tablespoons of water and cover the wok to steam the broccoli. Do this for 60 to 90 seconds.
- Add the carrots and bell peppers. Continue to stir fry for about 1 minute.
- Return the chicken to the wok and toss to combine with the vegetables.
- Pour in the sauce. Stir and continue cooking until the sauce thickens and coats the chicken evenly.
- Season with ground black pepper.
- Transfer to a serving plate and serve with steamed rice.
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Pro Tips & Troubleshooting
- Baste chicken with butter or oil halfway through roasting to prevent the breast from drying out.
- Season chicken under the skin for roasted preparations to get flavor directly into the meat.
- For chicken stew, skim the foam that rises during the first boil for a cleaner broth.
- Do not overcrowd the pan when frying chicken — this lowers the oil temperature and makes it soggy.
Cooking Tips
Use a thermometer to maintain oil temperature at 350–375°F (175–190°C). If the oil is too cool, the food absorbs grease; too hot and it burns on the outside before cooking through.
Have all your ingredients prepped and measured before you start cooking — quick dishes leave no time for chopping mid-recipe.
Substitutions
Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
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