Vinegar-Braised Chicken with Ginger and Peppercorns

By AislePrompt Editorial · Published 2026-05-13 · Updated 2026-05-13

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A tangy and aromatic Filipino chicken stew braised in vinegar with fresh ginger and whole peppercorns, tender and full of bright flavors. This Filipino-inspired chicken recipe, ready in about 60 minutes, pairs bone-in chicken thighs, white vinegar, water for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, 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: 50 min Serves 4 Filipino cuisine 320 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

4 pieces bone-in chicken thighs
3/4 cup white vinegar
1 cup water
2 inches fresh ginger, sliced thin
4 garlic cloves, smashed
1 tsp whole black peppercorns
1/4 cup soy sauce
1 tbsp brown sugar
2 tbsp vegetable oil
2 tbsp green onions, sliced
to taste salt

Dutch ovens worth buying for low-and-slow cooking → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

Step 1: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add 4 bone-in chicken thighs and brown on both sides, about 5 minutes per side.
Step 2: Add 4 smashed garlic cloves and 2 inches thinly sliced fresh ginger to the skillet. Sauté with chicken for 2 minutes until fragrant.
Step 3: Pour in 3/4 cup white vinegar, 1 cup water, and 1/4 cup soy sauce. Add 1 tsp whole black peppercorns and 1 tbsp brown sugar. Stir to combine.
Step 4: Bring to a boil, then reduce heat to low, cover, and simmer for 35 minutes until chicken is cooked through and tender.
Step 5: Remove the lid and simmer uncovered for 10 more minutes to reduce the sauce slightly. Season with salt to taste and garnish with 2 tbsp sliced green onions. Serve hot with steamed rice.