Sautéed Chicken Sisig with Onions and Chili

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A sizzling Filipino chicken sisig made by sautéing tender boiled chicken with onions, chili, and a hint of calamansi lime. This filipino-inspired chicken 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.

★ 4.5 (12 ratings) Prep: 15 min Cook: 15 min Serves 3 Filipino cuisine 280 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Step 4: Cook for an additional 3 minutes, stirring occasionally, until the mixture is heated through and slightly sticky.
  5. Step 5: Serve hot on a sizzling plate or regular plate, garnished with extra sliced onions or chili if desired.

Frequently asked questions

How long does Sautéed Chicken Sisig with Onions and Chili take to make?

Total time is about 30 minutes (15 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Sautéed Chicken Sisig with Onions and Chili?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep red onion, finely chopped from drying out.

Can I substitute ingredients in Sautéed Chicken Sisig with Onions and Chili?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Sautéed Chicken Sisig with Onions and Chili for a different number of people?

The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Sautéed Chicken Sisig with Onions and Chili?

Filipino chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

What others are saying

Related recipes