Ginger and Garlic Filipino Chicken Curry Stir-Fry

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A quick and flavorful Filipino chicken curry stir-fry with julienned ginger and sautéed garlic for an aromatic finish. This filipino ready in about 30 minutes pairs chicken breast, thinly sliced, medium yellow onion, chopped, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 20 min Serves 3 Filipino cuisine 280 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tbsp vegetable oil in a large skillet or wok over medium-high heat until hot. Add 5 minced garlic cloves, 1/2 chopped yellow onion, and 2 tbsp julienned fresh ginger, stir-frying for 3-4 minutes until fragrant and the onion softens.
  2. Step 2: Add 350 g thinly sliced chicken breast to the pan and stir-fry for 5-6 minutes until the chicken is white and starting to brown.
  3. Step 3: Sprinkle 1.5 tbsp curry powder over the chicken and stir well to evenly coat the meat, cooking for 1 minute to bloom the spices.
  4. Step 4: Pour in 150 ml coconut milk and 1/4 cup water, then add 1 tsp fish sauce and 1/2 tsp black pepper. Stir to combine and bring to a simmer.
  5. Step 5: Add 1/2 cup green peas and cook uncovered for 5 minutes until the sauce thickens slightly and the peas are tender.
  6. Step 6: Taste and adjust seasoning if needed. Serve immediately with steamed rice or noodles.

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Frequently asked questions

How long does Ginger and Garlic Filipino Chicken Curry Stir-Fry take to make?

Total time is about 30 minutes (10 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Ginger and Garlic Filipino Chicken Curry Stir-Fry?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chicken breast, thinly sliced from drying out.

Can I substitute ingredients in Ginger and Garlic Filipino Chicken Curry Stir-Fry?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Ginger and Garlic Filipino Chicken Curry Stir-Fry for a different number of people?

The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Ginger and Garlic Filipino Chicken Curry Stir-Fry?

Filipino filipino like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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