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Chopped Soy Garlic Chicken and Rice

Prep Time 10 minutes
Cook Time 25 minutes
Servings 4

Ingredients

  • 1 lb boneless skinless chicken thighs
  • 1 tsp kosher salt, divided
  • 1 tsp garlic powder
  • ½ tsp black pepper
  • 1-2 tbsp olive oil, divided
  • 1 red onion, chopped
  • 3-4 cups thinly sliced or finely chopped veggies*
  • 3-4 cloves garlic, chopped
  • 2 spicy chili peppers, thinly sliced or chopped
  • ¼ cup soy sauce or tamari
  • 2 tbsp lime juice
  • 2 tbsp butter**
  • 4 eggs
  • 3-4 cups cooked white rice (from about 2 cups dry, cooking instructions)
  • *I used cabbage, mushrooms, and carrots, but any quicker cooking, finely chopped veg will work.
  • *For a closer-to-the-real-thing experience, leave out the veggies (or just use 1-2 cups) and bump the protein to 1.5 lbs.
  • **Sisig typically has mayo added for richness, but I prefer butter. Feel free to use mayonnaise instead.

Items you can prep ahead (optional)

  • Chop 1 red onion
  • Finely chop 3-4 cups veggies 
  • Chop 3-4 cloves garlic
  • Chop/thinly slice 2 spicy chili peppers
  • Cook 2 cups rice (you’ll want about 3-4 cups cooked)

Instructions

  • Pat the chicken dry and season all over with ½ teaspoon salt, garlic powder, and black pepper.
  • In a large non-stick skillet over medium heat, warm 1 tablespoon of olive oil. Add the chicken and cook for about 3-5 minutes or until golden, then flip, cover with a lid, and cook for another 3-5 minutes or until cooked through. Transfer to a cutting board.
  • Reserve about ¼ cup of the onion for topping. If the skillet looks dry, add in another tablespoon of oil. Add the onion and ¼ teaspoon salt. Cook the onion until it’s softened, about 3-5 minutes, stirring occasionally. Stir in the veggies, remaining ¼ teaspoon salt, and cook for another 3-5 minutes or until the veggies are softened, stirring occasionally.
  • Meanwhile, chop up the chicken into very small pieces. Add it to the skillet along with the garlic and chilis and cook for 1 minute.
  • Stir in the soy sauce, lime juice, and butter and cook/simmer for about 2 minutes or until the butter is melted and the liquid has thickened a bit, stirring often.
  • Make four divots in the veggies and crack the eggs into each one (or you can fry the eggs separately). Cook for about 2 minutes, then cover with a lid and continue to cook until the egg whites are mostly cooked through but the yolks are still runny, about 2 more minutes (they’ll continue to cook as they rest). .
  • Serve over warm rice, making sure to spoon some of the juices from the skillet over everything. Top with the reserved onion. Break open the yolk and mix the egg into everything.

Notes

Substitutions:

  • To make vegetarian, sub the chicken with cubed tofu (about 3-4 cups worth). Season and pan-fry it just like you would the chicken.
  • To make vegan, see above + skip the egg + use vegan butter or mayonnaise. 
  • You could also make this using ground meat! Pork would work best because of its fattiness, but you could also use turkey or chicken. If using turkey or chicken, you’ll want to definitely use extra olive oil since they don’t have much fat. 

Storage:

  • Store leftovers in an airtight container in the fridge for up to 5 days or freeze for up to 2 months.

Leftovers + Repurposing:

  • Warm up leftover rice covered in a dripping wet paper towel in the microwave for about 2 minutes or until warmed through. Warm up the chicken in the microwave separately or scoop it on top of the rice and microwave for 1 more minute. Top with onion.
  • Turn leftovers into fried rice. Add the cold leftover rice to a hot buttered skillet and let it get crispy. Then add the chicken and cook until everything is heated through.