Chicken Bistek Tagalog
A lighter take on the classic bistek, this Chicken Bistek Tagalog is savory, tender, and soaked in a bright calamansi soy sauce, making it perfect for a quick dinner.
Servings: 4 servings
Calories: 350kcal
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.
Notes
This dish is best served over steamed rice. Adjust the marinade according to taste, and enjoy leftovers within 3 days by reheating gently.