Filipino Chicken Bistek

 

Filipino Chicken Bistek

(Makes 6 to 8 servings)

3.5 to 4 lbs skinless boneless chicken thighs, cut into strips

4 to 5 large onions, white and red, sliced
1/2 cup toyomansi
1/4 cup dark soy sauce
2 tbsp oyster sauce
1 to 2 tbsp sugar
4 packets of frozen calamansi juice or 4 tbsp fresh 
1 heaping tbsp of chopped garlic
1 generous pinch of ajinamoto/msg

1 tsp pepper
1 tbsp cornstarch

Combine everything except the onions and chicken. Taste and adjust marinade as needed then add the chicken. Marinate for at least 30 min to an hour.

Heat pan with a good amount of oil. 

Drain excess marinade from the chicken and add chicken to the pan. Cook the chicken until almost done. Add onions and cook for a couple of minutes. 

Add the excess marinade from the chicken and cook until the onions have just softened and the sauce is cooked through (about 10 min).