Introduction
bistek tagalog chicken version cravings hit when you want something bold, savory, and fast. I made this on a weeknight after a long day and it totally saved dinner. Think tender chicken, bright calamansi, and a salty soy backbone that makes rice disappear. This is the kind of dish that turns simple ingredients into something comforting. If beef bistek feels a little heavy for your mood, this lighter chicken take is perfect. Oh, and it is dinner friendly for beginners and busy folks alike. 
Ingredients
Here is what you need to make Chicken Bistek Tagalog (Calamansi Soy Sauce Style) without stress. You probably have most of these already.
- Chicken thighs or breast, sliced into strips or kept as thin fillets
- Calamansi juice, fresh if possible, or substitute with lemon and a splash of orange
- Soy sauce, regular or low sodium
- Onions, sliced into rings or half moons
- Garlic, minced
- Brown sugar or a tiny bit of honey, optional for balance
- Black pepper and a small pinch of salt
- Oil for searing
- Water or chicken stock to adjust sauce
- Steamed rice for serving, non negotiable in my house
Notes: Chicken thighs stay juicy and forgiving. Breast works if you slice thinly and do not overcook. Calamansi has a floral tang you cannot quite replicate, but lemon with a bit of orange is a decent backup.
If you are curious how the original beef version compares, I shared my take here: Authentic Bistek Tagalog with Onions. Same spirit, different vibe.
Marinating chicken
The marinade is the soul of Chicken Bistek Tagalog (Calamansi Soy Sauce Style). It should taste bright, salty, and a little peppery. The goal is to soak flavor into the chicken without turning it mushy or too sour.
Simple marinade ratio that works
Use a 1:1 ratio of calamansi and soy sauce as your base. For 1 pound of chicken, start with 4 tablespoons calamansi and 4 tablespoons soy sauce. Add 2 cloves garlic, a pinch of black pepper, and 1 teaspoon brown sugar if you like round edges to the flavor. Stir, taste, then adjust. It should make you think of a tangy adobo cousin with a citrus twist.
How long to marinate
Give it 20 to 30 minutes at room temperature, or up to 2 hours in the fridge. Longer is not better here. Citrus is powerful, so keep it short and chill to avoid tough texture.
Pro tip: Pat the chicken dry before it hits the pan. Wet chicken will steam instead of sear, and you want that quick browning for flavor.
My sister tried this marinade for the first time and said, “I honestly did not think chicken could hold that much flavor in just half an hour.” She now keeps calamansi in the freezer just for this recipe.
Pan cooking
There are two easy parts: sear the chicken, then finish it in the sauce. You can use a nonstick pan or a well heated stainless skillet. Cast iron works too if you preheat and oil it lightly.
Sear first for flavor
Heat a thin layer of oil on medium high. Lay chicken pieces in a single layer without crowding. Let them sit until they get little brown edges, then flip. You are building flavor and texture. Sear in batches if needed. Do not rush and do not stir too much.
Once the chicken is lightly browned, pour in the reserved marinade plus a splash of water or stock. Lower to medium heat. Simmer a few minutes until the chicken cooks through and the sauce thickens to your liking. If it reduces too fast, add another splash of water and keep it glossy. If it is too salty, a little water and a pinch of sugar helps balance things out.
Craving more homey Filipino chicken dishes for busy days like this one? Try this easy, cozy option too: Chicken Afritada. Different sauce, same comfort.
And yes, this is the point where your kitchen smells so good someone will wander in asking when dinner is ready. The sauce clings to the chicken in a silky, savory way that is perfect over rice.
Onion topping
Those sweet onion rings are not just decoration. They balance the soy and citrus with gentle sweetness. I like a mix of white and red onions for looks and flavor. Slice them into thick rings or half moons, your call.
Soft and sweet or lightly charred
Two paths and both are great. For soft and sweet, cook onions in a little oil on medium heat with a pinch of salt until lightly golden and tender. For a stronger bite, crank the heat, add a tiny bit more oil, and let them get light char on the edges. Either way, toss them into the pan sauce at the end or pile them on top when serving. I like a handful over the chicken with a drizzle of sauce on everything.
Finish with a sprinkle of black pepper and a squeeze of calamansi if you want to sharpen the flavors right before eating. That bright hit pulls the whole plate together.
Common Questions
Can I use bottled calamansi juice?
Yes, just choose one without added sugar if possible. If using lemon, add a teaspoon of orange juice for a closer vibe to calamansi.
How do I keep the chicken from drying out?
Use thighs or slice breast thinly and avoid overcooking. Sear hot and fast, then finish gently in the sauce. Rest the chicken a couple of minutes before serving so juices settle.
What should I serve with it?
Steamed rice is a must. For a cozy side, a bowl of Chicken Sotanghon Soup is perfect. A simple cucumber salad also cuts through the richness.
Can I meal prep this?
Absolutely. Cook as usual, let it cool, then store with sauce for up to 3 days in the fridge. Reheat gently so the chicken stays tender.
Is this similar to adobo?
They share the soy and tangy notes, but adobo uses vinegar and often stews longer. This is brighter and more citrus forward, especially with the onions on top.
A friendly wrap up for your next dinner
I hope this helped you see how simple and rewarding Chicken Bistek Tagalog (Calamansi Soy Sauce Style) can be. With a quick marinade, a hot pan, and a pile of sweet onions, you get big flavor without a long cooking session. If you want another angle or more background, I also like how Chicken Bistek – Panlasang Pinoy explains the basics and variations. On chilly days when you still want something soothing, pair leftovers with a warm bowl of rice or keep it simple with a little extra calamansi on top. And if you loved this, bookmark it for later and check my cozy rice bowl favorite too, perfect for weekend cooking marathons like Chicken Arroz Caldo. Now go grab that pan and make Chicken Bistek Tagalog (Calamansi Soy Sauce Style). You will be proud of how fast and tasty dinner turns out. 
Chicken Bistek Tagalog
Ingredients
Main Ingredients
- 1 lb Chicken thighs or breast, sliced into strips or kept as thin fillets Thighs stay juicy, breasts should be sliced thinly.
- 4 tablespoons Calamansi juice Fresh if possible, or substitute with lemon and a splash of orange.
- 4 tablespoons Soy sauce Regular or low sodium.
- 1 large Onion, sliced into rings or half moons Use a mix of white and red onions for better flavor.
- 2 cloves Garlic, minced
- 1 teaspoon Brown sugar or honey Optional to balance the flavors.
- 1 pinch Black pepper
- 1 pinch Salt
- oil Oil for searing
- splash Water or chicken stock, to adjust sauce
- steamed rice Steamed rice for serving Non-negotiable.
Instructions
Marinating the Chicken
- Combine calamansi juice, soy sauce, minced garlic, black pepper, and brown sugar in a bowl.
- Add chicken and mix to coat. Let it marinate for 20 to 30 minutes at room temperature, or up to 2 hours in the fridge.
- Pat the chicken dry before cooking to avoid steaming.
Cooking the Chicken
- Heat a thin layer of oil in a nonstick pan over medium-high heat.
- Add the marinated chicken pieces in a single layer, avoiding crowding. Allow them to sear until brown edges form.
- Flip the chicken pieces and pour in the reserved marinade along with a splash of water or chicken stock.
- Lower the heat to medium and simmer for a few minutes until the chicken cooks through and the sauce thickens to your liking.
Preparing Onion Topping
- Slice onions, and cook them in a little oil on medium heat until golden and tender, or quickly over high heat for a lightly charred effect.
- Top the cooked chicken with the onions before serving and drizzle with additional sauce.