chicken stirfry

Chicken StirFry with Oyster Sauce – Fiji Style



2 servings

Prep time

10 minutes

Cooking time

20 minutes



Chicken stirfry is a favourite in Fiji. Over the years, it has become a staple meal in Fiji being sold in almost every food court and restaurant on the islands. The Chinese population in Fiji although small, has had a big impact on the cuisine of the country. If you happen to stop for a quick bite in any of the towns or city areas of Viti Levu, you will surely find at least one restaurant selling some kind of Chinese food. Try this recipe today, it is a unique combination of Chinese, Fijian and Indian flavours. Indians in Fiji have truly embraced stirfries and chopsueys as a part of the core diet of their household. Inspired by the delicious flavours they are able to order at Chinese restaurants and the wonderful Chinese community in Fiji that readily shares their secrets, so many Fijians have adopted Chinese cuisine into their homes.

This chicken stirfry recipe is not one with a thick gravy, but sits in between a stir fry version and the thick gravy chop suey. If you’d like to try the thick gravy recipe, go to the Fiji style chopsuey recipe here. Using chicken thighs instead of chicken breasts will yield better results in terms of taste and texture. If you prefer chicken breasts, make sure they are cut into smaller cubes.

You can always add more vegetables or keep it simple with Chinese cabbage, onions and carrots. You can also go easy on the garlic (not ginger) if you like light flavoured stirfries. Pair this with freshly cooked rice or boiled root crop like dalo or cassava and enjoy!


  • 500g Chicken, Diced (Bone In)

  • 1 Tbsp Ginger Garlic Paste

  • 1 Red, Hot Chilli – Sliced

  • 1 Onion – Sliced Lengthwise

  • Carrots & Capsicum – Thinly Sliced

  • 1 Large Mushroom – Sliced (Optional)

  • Fresh Chinese Cabbage – Shredded

  • 2 Tbsp Oil

  • 100ml Oyster Sauce*

  • 1/4 Lime/Lemon

  • Salt – To Taste

  • 1 Tsp Sesame Seeds

*You can use soy sauce instead of oyster sauce but be sure to add cornstarch (made into a watery paste) before turning off the heat and till it thickens.


  • Heat a wok or frying pan and dry roast the sesame seeds till aromatic; set aside in a small bowl
  • Then in the same wok or pan, heat the oil on a high flame and fry the garlic, ginger and chillies till brown
  • The chicken pieces then go in. Saute till the water from the chicken has dried
  • Then throw in the vegetables – carrots, capsicum and onions and cook for a few minutes
  • As soon as the vegetables are half cooked, add the cabbage and oyster sauce
  • As soon as the oyster sauce thickens and has coated everything in the wok generously, take it off of the heat, taste and add salt if needed
  • Serve immediately with rice or taro/dalo, sprinkle some lime juice and garnish with the roasted sesame seeds.

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