Chicken Chopsuey Fiji Style | Stir Fry Chicken

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Chicken Chopsuey has become a staple meal in Fiji. It is sold at almost every restaurant. The Chinese population in Fiji is small but has a big impact on the cuisine of the country.

Try this recipe today, it is a unique combination of Chinese, Fijian and Indian flavours and you will love it!

This recipe will serve 3-4 people, depending on your appetite 😌

Here is what you'll need:

  • 1.5 pound boneless skinless chicken thigh meat - you can use any other meat of your choice
  • 8 cloves of garlic, crushed 
  • 1 inch ginger, grated 
  • Red or green chili pepper to taste
  • 1 tbsp dark soy sauce
  • 2 tbsp light soy sauce
  • 1 tbsp Pick-Me-Up or Worcestershire sauce
  • 2 cups carrots – cut into thin strips
  • 1 cup onions, chopped & sliced
  • 1/2-3/4  cup bell peppers, sliced & chopped 
  • 1/2 cup celery, chopped
  • 4-5 cups bokchoy, chopped * see video for how I chop it *
  • oil for cooking
  • salt to taste
  • black pepper to taste


Method:


  • Crush garlic, ginger, and chili pepper into a paste. 
  • Marinate the chicken 1/3 of the ginger/garlic paste along with 1/2 tbsp of dark soy sauce and 1/2 tbsp of Pick-Me-Up sauce. Set aside for 30 minutes or overnight.
  • Heat about 1-2 tbsp cooking oil in a non stick pan on high flame
  • Add 1/2 the onions and 1/2 bell peppers and saute for a minute
  • Add marinated chicken 
  • Add a pinch of salt & black pepper, and saute for about 5 minutes. Be sure to stir intermittently. 
  • Add the remaining bell peppers, onions, carrots and celery. Stir really well!
  • After 5 minutes, add all of the remaining sauces and stir well and saute for an additional minute
  • Add bokchoy and put on cover. Cook with cover on for about 1-2 minutes lowering heat to medium. 
  • The bokchoy releases juices. Scrap all the browned bits in the pan and mix into the sauce in the pan. 
  • Turn off heat and serve with rice and a side of freshly sliced cucumbers 



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