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Chicken with Soy Sauce

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I looked at my pantry supplies and thought of this recipe for Chicken with Soy Sauce. It was a dish born out of necessity in these times. Food prices have been skyrocketing, so I vowed to use up what I had in my pantry and freezer first before buying anything new this week. And from far away in the Philippines, I heard news from family, and friends about the outrageous prices, and shortage of basic ingredients like onions.

I had these chicken cuts, with bone, and decided I could do a shallow-fry in the skillet. The flavors of toyo (Filipino soy sauce) mixed with calamansi, the Philippine lime, fell into place, soon as I scanned what I had in the kitchen cabinets.

There is no hard and fast rule to cooking this dish. But there is one thing I always insist on – and it is marinating the meats, at least a few hours ahead. The flavors are more pronounced after cooking. Plus, the meats get tenderized while marinating. Also, the combinations of citrusy ingredients with salty soy sauce, cooked in chicken, is hard to resist.

And with or without onions, this chicken entrée is just as good with scallions, the whites are stir-fried, and the greens sprinkled all over for garnish and aroma.

This week, and the last few days the news of senseless mass killings and brutality made our hearts heavy. Personally, it was difficult for me to write, and even think of what to cook. I pray that the victims’ families find the support and healing for their hearts, from their communities.

We live in complicated times. Hold on tight to your loved ones. And cook a scrumptious dish for those you hold dear. Like this effortlessly easy Chicken with Soy Sauce. It’s the little things that mean a lot.

Chicken with Soy Sauce

Chicken with Soy Sauce uses chicken cuts, bone-in, and skin-on for this dish which is pan-fried in a shallow skillet. The chicken is flavored with a savory sauce of toyo (Filipino soy sauce), calamansi, and some oyster sauce. Serve with steamed rice for a scrumptious meal. This recipe was from The Quirino Kitchen cooked by Elizabeth Ann Quirino.
Prep Time6 hours
Cook Time42 minutes
Total Time6 hours 42 minutes
Course: Dinner, Lunch, Main Course
Cuisine: Asian, Filipino
Keyword: Chicken with Soy Sauce
Servings: 2 people
Calories: 21kcal
Author: Elizabeth Ann Quirino – The Quirino Kitchen


  • 1 large mixing bowl – for marinating
  • 1 Large Skillet: 12 inches in diameter


  • 3 to 4 pounds chicken cuts, bone-in, skin-on, cut in serving sizes; about 5 to 6 pieces
  • 1 cup toyo (soy sauce); Divided, use 1/2 cup for marinade, rest for cooking
  • ½ cup calamansi juice (or lemon); Divided, use 1/4 cup for marinade, rest for cooking
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ¼ teaspoon ground black pepper
  • 1/4 cup vegetable oil
  • 4 cloves garlic, minced
  • 2 stalks scallion whites, chopped
  • 1 Tablespoon oyster sauce
  • 1 teaspoon granulated sugar
  • 2 stalks scallion greens, chopped; for garnish

For serving:

  • steamed rice


To marinate chicken:

  • In a large bowl, combine the chicken with the marinade ingredients: 1/2 cup soy sauce, 1/4 cup calamansi juice, garlic and onion powders, ground black pepper.
    Cover and marinate the chicken in the refrigerator for at least 4 to 6 hours.

To cook Chicken with Soy Sauce:

  • In a large skillet, over medium-high heat, pour the oil.
    When oil is hot enough, saute the garlic and scallion whites for 1 to 2 minutes till fragrant.
    Add the chicken pieces. Some of the marinade may have been absorbed by the meat while in the refrigerator, and that's okay.
  • Pan fry the chicken in the skillet, uncovered, for around 40 to 45 minutes till completely cooked.
    Pour the oyster sauce, sugar, and the remaining 1/2 cup soy sauce, and 1/4 cup calamansi juice. Blend ingredients in the skillet for all flavors to blend.
  • When chicken is cooked, garnish with chopped scallion greens.
    Serve warm with steamed rice.

Cook's comments:

  • Oyster sauce is made from oysters, water, and salt. It is a salty condiment used in many Chinese recipes for meats, seafood and vegetables. The sauce is sold in bottled and available in Asian markets or online sources.
    Fresh calamansi is only in season from late summer to early autumn here in America. So, I substitute with frozen calamansi for recipes like this.


Serving: 100grams | Calories: 21kcal | Carbohydrates: 5g | Protein: 1g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.01g | Sodium: 247mg | Potassium: 36mg | Fiber: 0.4g | Sugar: 2g | Vitamin A: 1IU | Vitamin C: 0.3mg | Calcium: 9mg | Iron: 0.2mg

Notes on Nutrition: The nutrition information provided  in the recipe links is an estimate and will vary based on cooking methods and specific brands of ingredients used.

Copyright Notice: Hello, Friends! Please DO NOT LIFT OR PLAGIARIZE The Quirino Kitchen recipes on this blog,  my original recipes, stories, photos or videos. All the images and content on this blog are COPYRIGHT PROTECTED and owned by my media company Besa-Quirino LLC by Elizabeth Ann Quirino. This means BY LAW you are NOT allowed to copy, scrape, lift, frame, plagiarize or use my photos, essays, stories and recipe content on your websites, books, films, television shows, videos, without my permission. If you wish to republish this recipe or content on media outlets mentioned above, please ASK MY PERMISSION, or re-write it in your own words and link back to my blog TheQuirinoKitchen.com to give proper attribution. It is the legal thing to do. Thank you. Email me at [email protected]

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