Sautéed Chicken Sisig with Onions and Chili

By AislePrompt Editorial · Published 2026-05-02 · Updated 2026-05-02

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A sizzling Filipino chicken sisig made by sautéing tender boiled chicken with onions, chili, and a hint of calamansi lime. This Filipino-inspired chicken recipe, ready in about 30 minutes, pairs chicken thigh meat, boiled and shredded, red onion, finely chopped, green chili peppers, sliced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 15 min Serves 3 Filipino cuisine 280 cal/serving

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Ingredients

1 pound chicken thigh meat, boiled and shredded
1 medium red onion, finely chopped
2 small green chili peppers, sliced
3 garlic cloves, minced
2 tbsp vegetable oil
3 tbsp mayonnaise
1 tbsp soy sauce
2 tbsp calamansi juice (or lime juice)
to taste salt
1/2 tsp black pepper, freshly ground

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Instructions

Step 1: Heat 2 tbsp vegetable oil in a large skillet over medium heat. Add 3 minced garlic cloves and 1 medium finely chopped red onion, sauté for 2-3 minutes until fragrant and translucent.
Step 2: Add 1 pound boiled shredded chicken thigh, 2 sliced green chili peppers, and 1 tbsp soy sauce. Stir-fry for 5 minutes until chicken edges begin to crisp.
Step 3: Lower heat, stir in 3 tbsp mayonnaise and 2 tbsp calamansi juice, mixing well to coat the chicken evenly. Season with salt and 1/2 tsp freshly ground black pepper.
Step 4: Cook for an additional 3 minutes, stirring occasionally, until the mixture is heated through and slightly sticky.
Step 5: Serve hot on a sizzling plate or regular plate, garnished with extra sliced onions or chili if desired.