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Saucy Chicken and Shishito Peppers

Shishito peppers are blistered then cooked up with chicken in a slightly sweet sauce that is filled with umami flavors. This easy dish cooks up in less than 20 minutes and can be served over rice, cauliflower rice, or quinoa.
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Main Course
Cuisine: American
Keyword: chicken, shishito peppers
Servings: 2
Calories: 493kcal
Author: Aimee


  • 1 tsp olive oil
  • 6 oz shishito peppers
  • 1 Tbsp olive oil
  • 2 chicken breasts
  • ¼ cup soy sauce
  • ½ cup water
  • 1 Tbsp sesame oil
  • 2 Tbsp brown sugar
  • ½ tsp garlic powder


  • Prepare the ingredients by washing the shishito peppers if needed and slicing the chicken breasts into thin strips (about ¼ inch wide).
  • Add 1 tsp oil to a large skillet over medium heat. Add your shishito peppers and cook, stirring frequently, for 4-7 minutes until blistered. Remove shishito peppers from the pan, place in a bowl and set aside.
  • Into the same skillet, add 1 Tbsp oil. Let heat for 30 seconds, and then add the sliced chicken breast. Spread out evenly in the pan, and cook for 2-3 minutes. Then stir frequently, until chicken breast is cooked, about another 3-4 minutes.
  • While chicken is cooking, stir together the soy sauce, water, sesame oil, brown sugar, and brown sugar.
  • Once chicken has cooked, add the soy sauce mixture to the pan and cook for 3-5 minutes or until slightly thickened. Add the shishitos back to the pan and stir to combine. Cook for another 2-3 minutes, allowing the shishitos to warm through.
  • Plate with rice, cauliflower rice, or quinoa. Add salt and pepper to taste.


Recipe tips:

  • It's easiest to keep the shishito peppers whole, but you can also slice them up and use that way. That distributes the flavor more evenly. If using them in that way, remove the stem part, and then slice.
  • The shishitos are best when they are blistered, so let them get to that stage before removing from the pan.
  • The soy sauce can be pretty salty, so make sure to taste the dish before adding any additional salt to it.
  • This recipe can serve 2-4, depending on portion sizes.


Calories: 493kcal | Carbohydrates: 19g | Protein: 53g | Fat: 22g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 145mg | Sodium: 1889mg | Potassium: 923mg | Fiber: 4g | Sugar: 12g | Vitamin A: 823IU | Vitamin C: 42mg | Calcium: 30mg | Iron: 2mg