One of the many wonders of a typical Filipino salpicao is just how easy it is to make—quick, garlicky, and often starring tender cubes of beef. But salpicao doesn’t need red meat to be just as satisfying. There are even versions that are entirely vegetarian.
This recipe swaps in chicken breast and still delivers big flavor. It’s a little lighter, and cooks even faster. The key is high heat and keeping everything moving. You want to sear the chicken quickly—just enough to get a golden crust while keeping the inside juicy. From there, it’s all about the sauce: a quick reduction of soy sauce, oyster sauce, Worcestershire, and a touch of brown sugar to round out the salty notes.
Ingredients
Ingredients
- 3 tbsp neutral oil
- 4 tbsp minced garlic
- 500g chicken breast, cut into 1-inch chunks
- 3 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp brown sugar
- ½ tbsp Worcestershire sauce
- 2 tsp liquid seasoning
- crispy minced or sliced garlic, for serving
Sauté garlic. Heat the oil in a wok or a large skillet over medium-high heat. Add minced garlic and stir-fry until fragrant and softened, but not burnt.
Brown chicken. Add chicken chunks and cook, tossing occasionally, until lightly browned on all sides. They don’t need to be fully cooked through just yet.
Build sauce. Add soy sauce, oyster sauce, brown sugar, Worcestershire sauce, and liquid seasoning. Stir or toss vigorously to coat all the chicken.
Finish cooking. Let the sauce reduce slightly, and finish cooking the chicken until just done. Be careful not to overcook—chicken breast dries out fast.
Serve. Remove from heat. Top with crispy garlic. Serve hot with steamed white rice.
