Chicken with Soy Sauce and Pechay – A Flavorful Filipino Comfort Dish

Why You’ll Love This Recipe

Chicken with Soy Sauce and Pechay is a Filipino classic that brings together the rich, savory taste of soy sauce with the fresh crunch of pechay, also known as bok choy. This dish is beloved for its comforting flavors, affordability, and ease of preparation. Unlike elaborate dishes that require hours in the kitchen, this one can be ready in less than an hour while still delivering a hearty and satisfying meal.

The secret lies in the balance of salty, umami-rich soy sauce and the natural sweetness of chicken, enhanced with garlic and onion for a deep aromatic base. The pechay adds freshness, creating a wholesome one-pot meal that pairs beautifully with steamed rice. Whether you are cooking for a family dinner or preparing a quick weekday meal, this recipe will quickly become a staple in your kitchen.

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Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Chicken – The main protein of the dish, chicken provides a juicy and tender texture that absorbs the savory soy-based sauce beautifully. You can use bone-in or boneless pieces depending on preference.

Soy Sauce – This pantry staple is the backbone of the recipe, imparting deep umami flavor and a savory richness that ties all the ingredients together.

Pechay (Bok Choy) – A nutritious leafy green, pechay adds freshness, slight bitterness, and a crunchy texture that balances the saltiness of the soy sauce.

Garlic – Minced garlic is essential for creating a fragrant base, infusing the dish with depth and a subtle sharpness.

Onion – Sliced onion complements the garlic, providing sweetness and body to the sauce.

Cooking Oil – Used to sauté the aromatics and chicken, a neutral oil like vegetable or canola is ideal.

Water or Chicken Broth – Helps create the savory sauce while keeping the chicken moist and tender during cooking.

Salt and Pepper – A pinch of seasoning enhances flavor and balances the dish.

Directions

Start by heating oil in a pan and sautéing garlic and onion until fragrant and golden. Add the chicken pieces and cook until lightly browned on all sides, allowing the flavors to build from the aromatics. Pour in soy sauce and water or broth, then bring to a gentle simmer. Let the chicken cook until tender and infused with the savory sauce.

Once the chicken is nearly done, add the pechay. Allow it to wilt slightly but maintain its vibrant green color and crisp texture. Adjust seasoning with salt and pepper, making sure the balance of flavors is just right.

This dish is best served immediately with freshly steamed rice, which absorbs the delicious soy-based sauce and completes the meal. The steps are simple, but the result is a flavorful, comforting dish that feels both hearty and healthy.

Servings and Timing

This recipe serves 4 people generously. Preparation time takes about 10 minutes, and cooking time is approximately 30 minutes, making it a 40-minute meal from start to finish.

Storage/Reheating

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken and sauce in a pan over medium heat until warmed through. If reheating in the microwave, cover with a microwave-safe lid and heat in short intervals to prevent the pechay from overcooking. For best results, add a splash of water or broth to revive the sauce when reheating.

Variations and Customizations

One of the best things about Chicken with Soy Sauce and Pechay is how versatile it can be. For a richer dish, substitute water with chicken broth to enhance the savory flavors. You can also add oyster sauce or fish sauce for an extra layer of umami.

If you prefer a spicier kick, sliced chili peppers or a dash of chili flakes can be added to the sauce. For a sweeter version, a spoonful of brown sugar or honey balances the saltiness of the soy sauce beautifully.

Vegetable variations work well, too—try adding carrots, bell peppers, or mushrooms alongside the pechay for added color, nutrition, and flavor. If bok choy is unavailable, substitute with spinach or kale for a similar freshness.

For those avoiding soy, coconut aminos can be a good alternative, offering a slightly sweeter but still savory flavor profile. This dish can also be made with other proteins like pork or tofu, making it adaptable for different dietary preferences.

FAQs

Can I use boneless chicken for this recipe?

Yes, boneless chicken works well and cooks faster, but bone-in pieces give more flavor to the sauce.

What can I substitute for pechay?

Spinach, kale, or napa cabbage are good alternatives if pechay is unavailable.

Do I need to marinate the chicken beforehand?

Marinating is optional. You can marinate in soy sauce and garlic for 30 minutes for deeper flavor, but it’s not required.

Can I make this dish spicy?

Yes, add chili peppers or chili flakes while simmering for extra heat.

Is this dish healthy?

Yes, it’s a protein-rich meal with leafy greens, making it nutritious and balanced when paired with rice.

Can I prepare this in advance?

Yes, you can cook the chicken ahead of time, then reheat and add fresh pechay before serving.

What type of soy sauce should I use?

Light soy sauce is recommended for flavor and color, but you can mix light and dark soy sauce for depth.

Can I cook this without oil?

You can skip oil by simmering the chicken directly in soy sauce and water, but sautéing enhances flavor.

Conclusion

Chicken with Soy Sauce and Pechay is a simple yet flavorful Filipino dish that perfectly combines savory, aromatic, and fresh elements in one pot. With minimal ingredients and easy steps, it delivers a satisfying meal that works well for both everyday cooking and special family dinners. Its versatility allows for endless variations, making it a recipe worth keeping in your weekly rotation. Pair it with steamed rice for a true comfort food experience that brings warmth and flavor to your table.

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