Filipino Chicken Bistek
This easy chicken bistek recipe is inspired by Filipino beef bistek Tagalog and follows the exact same citrusy and soy, savory, and lip-smacking sauce that makes you want more! Onions deliver tons of flavor and the golden seared chicken comes out tender and juicy.
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Servings: servings
Calories: 315kcal
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.
Nutrition
Nutrition Facts
Filipino Chicken Bistek
Amount per Serving
Calories
315
% Daily Value*
Fat
18
g
28
%
Saturated Fat
3
g
19
%
Trans Fat
0.03
g
Polyunsaturated Fat
3
g
Monounsaturated Fat
10
g
Cholesterol
144
mg
48
%
Sodium
1577
mg
69
%
Potassium
449
mg
13
%
Carbohydrates
5
g
2
%
Fiber
0.3
g
1
%
Sugar
2
g
2
%
Protein
32
g
64
%
Vitamin A
37
IU
1
%
Vitamin C
2
mg
2
%
Calcium
30
mg
3
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.