This chicken bistek recipe is easy and delivers a one-pot golden seared chicken, smothered in a savory soy-citrus sauce, dressed with onions for a lip-smacking Filipino meal that you’ll want to have on repeat. Inspired by comforting Filipino bistek Tagalog (made with beef) the chicken version is lighter, juicier, more affordable, and healthier. You probably already have these ingredients in your kitchen!
Table of contents
I am always into protein dishes and tender chicken thigh recipes that meet my family’s needs of being filling and that I can whip up quickly for dinner.
Chicken bistek is one of the best and has flavor that always has everyone digging in for more.
No leftovers!
The meat is so simple to cook and the few ingredients are almost always in my kitchen.
So, no need for elaborate grocery trips (reason why it’s one of the best Filipino chicken recipes anyone can try).
Traditionally, calamansi (a Filipino citrus similar to lemon-lime) is preferred over lemon, but you can use lemon as the substitute.
Chicken bistek is one of my specialties, so when I have the chance for a gathering, it’s my super tasty, budget-friendly, and “feeds everyone” meal that stands out… while being almost effortless.
Let’s go!
What Is Chicken Bistek?
Chicken bistek is a Filipino chicken recipe done with “bistek” style, which includes marinating chicken thighs in a soy sauce, citrus, and black pepper mix, then pan-searing and simmering it with lots of onions cut into rings (the giveaway aesthetic that it’s bistek), and garlic.
Adding calamansi or lemon juice towards the end keeps the citrus flavor very bright and brings out the signature savory, zesty flavor of the soy-citrus sauce, which is an important element of bistek Tagalog.
This chicken bistek is juicy and tender… never dry. The salty citrus sauce is my favorite part.
The word “bistek” comes from the Spanish word “bistec,” meaning beef steak. I get it… bistek makes Filipinos expect beef, but bistek is also the style of which the protein is cooked.
So this bistek recipe is chicken and when you hear bistek you know to expect that savory-citrusy sauce and the onions piled high!
Be sure to drizzle a lot of sauce over the meat and on some rice for the best quintessential ulam (Filipino foods eaten with rice) if you want an authentic Filipino way of eating.
Flavor Profile
Chicken bistek has a delicious balance of:
- Umami and salt from soy sauce
- Zingy and lip-smackable citrusy flavor from lemon or calamansi
- Sweetness from slowly softened onions and a pinch of sugar
- Garlic aroma, a main Filipino staple seasoning
- Subtle black pepper heat
- The chicken thighs are tender! You can cut the chicken with a spoon!
The sauce is silky and never thick or glazed. The sauce should be runny and it’s very similar to Filipino adobo sauce texture and consistency. It’s perfect for saucing up rice and drizzling over the chicken.
Is Filipino Chicken Bistek Healthy?
I love this recipe because I am always into healthy Asian recipes and this is a protein-rich, healthy Filipino recipe made with natural ingredients.
This bistek chicken is low carb and all protein… a go-to for me after workouts, to feed my kids, and eat any day of the week or make some meal prep.
- High protein power
- Onions and garlic and superfoods, especially this recipe contains undercooked onions
- The sauce is super simple with healthy citrus juice, and only uses basic Asian pantry staples
- no deep frying and it’s a leaner recipe than using other meats
For a lighter version, you can use skinless chicken breast instead of chicken thighs. Just be sure to velvet the chicken breasts first!
Can I Use Chicken Breast for Chicken Bistek?
You can use chicken breast for a very lean and lower-fat chicken bistek variation. Be sure to tenderize chicken breast pieces by dusting with baking soda, then washing the baking soda off after 25 minutes. This makes the meat more bouncy and soft.
You could use chicken tenders for lean and juicy meat.
You can also pound and butterfly the chicken breasts.
Don’t forget that…
- Chicken breast cooks faster than thighs
- Overcooking will make it dry
- Reduce simmering so you don’t overcook the meat
- Marinate only 1-3 hours maximum
- Thighs are still the best flavor and tender option
Ingredients
- 1 pound boneless skinless chicken thighs – flatten out so they are thinner and cook faster
- 1/3 cup – Juice of 1 fresh lemon (or calamansi juice)
- 1/3 cup regular soy sauce
- 1 tsp sugar – balances the salt and acidity; This ingredient elevates the sauce completely.
- 1 teaspoon cornstarch
- 1–2 yellow or white onions – sliced into rings
- Ground black pepper – to taste
- 2 1/2 tbsp Avocado oil
- 6 garlic cloves – smashed and minced
- 1/3 cup water
Equipment Needed
- Large braiser pan with lid – properly sear the meat and make the sauce; cooks evenly
- Tongs – for flipping the chicken
- Small plate – for setting the garlic and onions aside after sautéing
- Small bowl – for the lemon or calamansi juice
- Medium bowl – marinate the chicken
- Paper towels – pat the excess liquid off the chicken before searing
- Large plate – place the chicken thighs down before searing
- Whisk – properly blend the sauce
How to Cook Chicken Bistek
Marinate the Chicken
- In a medium bowl, whisk together the soy sauce, cornstarch, sugar, just a tablespoon of the citrus juice (set aside the rest of the citrus juice), and the black pepper.
- Add the chicken thighs and coat thoroughly. Marinate only for 1 to 3 hours.
Prep the Chicken
- Remove the chicken thighs from the marinade and place it on paper towels on a large plate. Pat away excess moisture while reserving the marinade sauce for later.
- This helps the chicken develop a beautiful golden sear.
Sauté the Garlic and Onions
- Heat a tablespoon of avocado oil in a large braiser over medium heat. Sauté the garlic and HALF of the onion slices until fragrant and just beginning to soften.
- Transfer to a small plate and set aside.
Sear the Chicken
- In the same pan, add a little more avocado oil and increase the heat to medium-high. Place the chicken thighs into the pan, flat in a single layer and with one movement.
- Allow them to sear undisturbed on one side for 3 to 4 minutes until golden brown.
- Flip the chicken. Place the lid on the pan for 1 minute then remove the lid.
Build the Sauce
- Return the sautéed garlic and onions to the pan.
- Add 1/3 cup water to the reserved marinade and whisk well. Pour the sauce mixture over the chicken.
- Allow the chicken to continue cooking while spooning the sauce over the top. Cook for about 3 minutes as the onions soften and flavor the sauce.
- Pour in the fresh lemon or calamansi juice and Flip the chicken and coat thoroughly in the sauce.
- Add the remaining raw onion rings. Cook for just 1 more minute. The fresh onions should remain slightly crisp.
Serve
- The chicken is ready when it becomes fork-tender (and 165° F internal temp) and easily pulls apart with a spoon. At that time, remove the pan off the heat source right away to avoid overcooking. Serve immediately while hot and spoon plenty of sauce over the chicken and top generously with the onions.
- Serve with steamed rice for authentic Filipino bistek Tagalog style, or with your favorite sides.
Step by Step Images
These images show you how to make chicken bistek with very simple instructions captioned.
Best Tips
- Pat the chicken dry before searing for maximum browning.
- Use fresh lemon or calamansi juice for the brightest flavor.
- Don’t overcrowd the pan.
- Reserve some onions for the end to create authentic texture.
- Chicken thighs provide the juiciest results.
- Spoon the sauce over the chicken while simmering for extra flavor.
Foodie Elevation Tip
Slice half the onions thin so they are best for the more raw topping. Slice the other half of the onions thicker so they wilt into the simmering sauce better without becoming mushy.
Add-Ins and Variations
Staying authentic with chicken bistek Filipino is about the savory citrusy sauce, and the onions being a bit undercooked, layered on top and throughout the dish. This screams… “Hey! I’m bistek!”
It reminds me of some Cuban recipes that season with the simplicity of garlic and onions for a boldly flavored, humble recipe… that smells so yummy!
A few ways to make this more your way can include:
- Use calamansi instead of lemon
- Substitute chicken breast for less fat, but remember to tenderize and not overcook the breast.
- Use boneless chicken drumstick meat for added richness and be sure to sear the skin.
- Add sliced mushrooms for more vegetables.
- Layer in bok choy leaves for a veggie version.
Serving Suggestions
Traditionally, Filipino chicken bistek is ulam so it is served with rice.
You can try to serve it with:
- brown, cauliflower, or wild rice
- Garlic fried rice
- Filipino pancit
- Sautéed green beans
- Bok choy
- Filipino Cucumber Tomato Onion salad
Storage and Leftovers
Store leftovers in an airtight container in the refrigerator for up to 3 days. Personally, the taste absorbs and is even better the next day, but you don’t want to overcook the chicken in reheating.
Avoid freezing leftovers because the onions will be mushier after they thaw out.
Reheating
Reheat gently on the stovetop or microwave until heated through. Add a splash of water because you will need some steam to melt the sauce and quickly reheat the chicken without it drying out.
FAQs
What is the difference between beef bistek and chicken bistek?
Traditional Filipino bistek Tagalog uses thin slices of beef. This variation is chicken bistek that uses chicken thighs and the same method as beef bistek, with the signature soy sauce, citrus, and onion ring slices throughout.
Can I use calamansi instead of lemon?
Actually, calamansi is preferred for real Filipino style, but because it’s not always accessible, use lemon, and you’ll still have a very authentic chicken bistek recipe.
Why do Filipinos add onions to bistek?
Onions is part of the main three Filipino seasonings of all time. It’s super budget friendly, adds volume, adds a touch of sweet, and is savory. You know how you love onion soup and caramelized onions and recipes like that? Well, onions make this dish stand out and bring on tons of flavor that surprisingly isn’t overwhelming. Onions give that “gimme more” taste because they are savory and make this recipe easy, while not lacking flavor and appeal.
Can I make chicken bistek ahead of time?
Fresh is best! Otherwise, the onions wilt down more and the chicken, when reheated, is less tender and juicy. However, if you need to make it the day before, you could do so and gently reheat.
What type of onion works best?
White or yellow onions are traditional bistek onions. Purple onions, in my opinion, are not as aesthetically pleasing as white onions. Plus, the yellow and white onions have more savory zest to them. With that said, onions are onions! Just use what you have on hand.
Can I freeze chicken bistek?
You can freeze leftovers, but freezing will make the onions soggy once they thaw out. Do not expect the same textures.
Filipino Chicken Bistek
Equipment
- Small plate
- small bowl
- medium bowl
- paper towels
- Large plate
Ingredients
- 1 pound boneless skinless chicken thighs flatten out
- ⅓ cup Juice of 1 fresh lemon or use fresh calamansi juice
- ⅓ cup regular soy sauce
- 1 tsp sugar
- 1 teaspoon cornstarch
- 1 1-2 yellow or white onions sliced into rings
- Ground black pepper to taste
- 2 ½ tbsp Avocado oil
- 6 garlic cloves smashed and minced
- ⅓ cup water scant – just a little less than a third cup
Instructions
Marinate the Chicken
- In a medium bowl, whisk together the soy sauce, cornstarch, sugar, just a tablespoon of the citrus juice (set aside the rest of the citrus juice), and the black pepper.⅓ cup regular soy sauce, 1 tsp sugar , 1 teaspoon cornstarch, Ground black pepper
- Add the chicken thighs and coat thoroughly. Marinate only for 1 to 3 hours.1 pound boneless skinless chicken thighs
Prep the Chicken
- Remove the chicken thighs from the marinade and place it on paper towels on a large plate. Pat away excess moisture while reserving the marinade sauce for later.
Sauté the Garlic and Onions
- Heat a tablespoon of avocado oil in a large braiser over medium heat. Sauté the garlic and HALF of the onion slices until fragrant and just beginning to soften.1 1-2 yellow or white onions , 2 ½ tbsp Avocado oil, 6 garlic cloves
- Transfer to a small plate and set aside.
Sear the Chicken
- In the same pan, add a little more avocado oil and increase the heat to medium-high. Place the chicken thighs into the pan, flat in a single layer and with one movement.
- Allow them to sear undisturbed on one side for 3 to 4 minutes until golden brown.Flip the chicken. Place the lid on the pan for 1 minute then remove the lid.
Build the Sauce
- Return the sautéed garlic and onions to the pan.
- Then, add a scant 1/3 cup water to the reserved marinade and whisk well. Pour the sauce mixture over the chicken.Allow the chicken to continue cooking while spooning the sauce over the top. Cook for about 3 minutes as the onions soften and flavor the sauce.⅓ cup water
- Pour in the fresh lemon or calamansi juice and Flip the chicken and coat thoroughly in the sauce.⅓ cup Juice of 1 fresh lemon
- Add the remaining raw onion rings. Cook for just 1 more minute. The fresh onions should remain slightly crisp.
Serve
- The chicken is ready when it becomes fork-tender (and 165° F internal temp) and easily pulls apart with a spoon. At that time, remove the pan off the heat source right away to avoid overcooking. Serve immediately while hot and spoon plenty of sauce over the chicken and top generously with the onions.
- Serve with steamed rice for authentic Filipino bistek Tagalog style, or with your favorite sides.
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