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Home > Cook With Me > Fijian chilli chicken: A simple recipe to make at home

Fijian chilli chicken: A simple recipe to make at home

Published on January 31, 2020 Updated on April 14, 2020

fijian chilli chicken

A Fiji inspiration

On a visit to Fiji, we had the opportunity to eat some wonderful traditional food and some others that clearly showed the influence of the other cultures that exist on the islands.  They also showed the input of the chefs, many of whom are citizens of other countries.  Everything comes together in a melting pot of cuisines and ideas.  The end result is some very tasty, but very simple food.

One of my favourites was a lunch of Chilli Chicken.  I sat poolside at the Outrigger Fiji Beach Resort to eat this, washed down with a local beer.   It was a perfect meal to end a great day of touring the island and swimming in the crystal blue waters. 

This chilli chicken recipe doesn’t use a lot of ingredients and most of them should be easily found in your own pantry or at your local grocery store or market.

Please follow the recipe below, or print out the recipe at the bottom of the page.

Ingredients

  • 160 grams boneless chicken breast
  • 1 teaspoon garlic paste (1/2 for marinating, 1/2 for cooking chicken later)
  • 1 tablespoon ginger paste  (1/2 for marinating, 1/2 for cooking chicken later)
  • 1 teaspoon chilli paste (or more if you like it hotter)
  • 1 teaspoon oyster sauce (1/2 to marinate, remainder in cooking)
  • 1 tablespoon light soy sauce
  • Several drops sesame oil
  • 2/3 cup fresh chicken stock 
  • Green capsicum cut into thin strips
  • Carrot cut into thin strips
  • Cabbage cut finely
  • 1 tablespoon cornflour (cornstarch) for thickening
  • Cornflour (cornstarch) for dusting
  • Salt and pepper to taste
  • Oil for frying

Method

  • Prepare all ingredients first as it makes the cooking process much easier.
fijian chilli chicken ingredients
  • Cut chicken into strips or small chunks and marinate with garlic, ginger, oyster sauce, salt and pepper. Leave to marinate for at least one hour.
fijian chilli chicken marinating
  • Coat the chicken in a good layer of cornflour, enough to not just have a soggy mess of chicken in your hands.
coasting chicken in cornflour
  • Fry the chicken for a few minutes until the outer coating is brown and they are partially cooked.
fijian chilli chicken frying the chicken
  • Remove the chicken from the pan and place on kitchen towel to remove excess oil.
fried chicken
  • Heat the oil in a wok and quickly fry off the onion, garlic and ginger.
cooking the garlic ginger and onion
  • Add the chilli paste, soy sauce and oyster sauce and stir. Add the drops of sesame oil.
  • Add the vegetables and cook for several minutes, stirring around the wok.
fijian chilli chicken adding vegetables
  • Add the chicken to the wok once again and finish cooking.
fijian chilli chicken final cooking
  • Add the stock in with the cornflour to thicken and make a sauce.
  • Season where necessary.
fijian chilli chicken without rice
fijian chilli chicken

Fijian Chilli Chicken

Yield: 1 serve
Prep Time: 15 minutes
Cook Time: 15 minutes
Additional Time: 1 hour
Total Time: 1 hour 30 minutes

Chilli chicken, cooked simply with fresh ingredients. I was inspired to make this after eating it for lunch one day during my stay at the Outrigger Fiji Resort. Fiji has strong Asian infuences in its cuisine and this dish reflects that.

Ingredients

  • Boneless chicken breast 160grams
  • 1 teaspoon garlic paste (1/2 to marinate, remainder in cooking)
  • 1 tablespoon ginger paste (1/2 to marinate, remainder in cooking)
  • 1 teaspoon chilli paste (or extra if you like it hotter)
  • 1 teaspoon oyster sauce (1/2 to marinate, remainder in cooking)
  • 1 tablespoon light soy sauce
  • several drops sesame oil
  • 2/3 cup fresh chicken stock 
  • Green capsicum cut into thin strips
  • Carrot cut into thin strips
  • Onion cut into chunks
  • Cabbage cut finely
  • 1 tablespoon cornflour/cornstarch for thickening
  • Cornflour/cornstarch  for dusting
  • Salt and pepper to taste
  • Oil for frying

Instructions

  1. Cut chicken into strips or small chunks and marinate with garlic, ginger, oyster sauce, salt and pepper. Leave to marinate for at least one hour.
  2. Coat the chicken in a good layer of cornflour, enough to not just have a soggy mess of chicken in your hands.
  3. Fry the chicken for a few minutes until the outer coating is brown and they are partially cooked.
  4. Remove the chicken from the pan and place on kitchen towel to remove excess oil.
  5. Heat the oil in a wok and quickly fry off the onion, garlic and ginger.
  6. Add the chilli paste, soy sauce and oyster sauce and stir. Add the drops of sesame oil.
  7. Add the vegetables and cook for several minutes, stirring around the wok.
  8. Add the chicken to the wok once again and finish cooking.
  9. Add the stock in with the cornflour to thicken and make a sauce.
  10. Season where necessary.

Notes

  • The type and amount of vegetables that can be added is completely variable. I also added fresh snow peas and beans.
  • The amount of sauce can also be changed. If you like more sauce, increase the amount of chicken stock and vary the amount of cornflour depending on your preference for a thinner or thicker sauce. I like mine to have a lot of thick, juice sauce.
  • The chilli level here is what I would call mild but always increase or decrease depending on your chilli tolerance. It can be left out altogether, but this is a chilli chicken recipe after all!
Nutrition Information:
Yield: 1 Serving Size: 1
Amount Per Serving: Calories: 705Total Fat: 41gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 33gCholesterol: 108mgSodium: 2100mgCarbohydrates: 39gFiber: 6gSugar: 13gProtein: 48g

This data was provided and calculated by Nutritionix.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Facebook

© Kerri McConnel
Cuisine: Asian / Category: Cook With Me
completed chilli chicken meal with ingredients

Thanks to the team at the Outrigger Fiji Beach Resort for sharing their recipe with me (with a few creative changes)

Filed Under: Cook With Me

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Stirling and Kerri McConnel Beer and Croissants

Hi, we are Kerri and Stirling. We travel for amazing food experiences. We love a touch of luxury but motorhome road trips are our great love. We are here to provide inspiration and information to help you travel the world too.  Get to know us.

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