Fiji Style Chicken Chop Suey

INGREDIENTS 1662577_361035634034351_1905739210_n

1 pound Bone less chicken
1 crushed garlic
1 tsp balsamic vinegar
8 long bean – cut into 3 inch pieces
1 carrot – cut into thin strips
1 cabbage – cut the white part in chunks and the leaves in long shreds
Rinse all vegetables and keep aside
oil for cooking
salt to taste
2 green chilies
2 tsp cornstarch – mix with 1/4 cup of cold water and set aside
1/4 tsp red chili flakes
2 tbsp soy sauce

Marinate the chicken with 1 crushed garlic, 1 tbsp of balsamic vinegar and 1 tbsp of dark soy sauce – set aside
Heat about 1 tbsp cooking oil in a non stick pan on high flame
Add carrots and stir fry for app 3 minutes – transfer in a bowl n keep aside
Add beans in the same pan and fry for app 3 minutes – transfer in a bowl n keep aside
Add cabbage greens and fry for app 1 minute or until it slightly wilts – transfer in a bowl n keep aside
Add 1 tbsp cooking oil in the same pan and add the chicken – stir fry for app 5-8 minutes
Add cabbage whites and cook while stirring until the cabbage whites are tender but not too mushy
Add chili flakes and salt (do a taste test before adding extra salt)
Add all the cooked veggies and mix well
Add app 2 cups water and let it come to a running boil – turn the heat to med
Add 1 tbsp dark soy sauce – (optional) – don’t add if the sauce is looking dark enough
Add the cornstarch mixture and let the sauce thicken up.
Add sliced green chilies


I prefer to use meat from chicken thighs instead of chicken breasts because it is more tender and juicy, where as chicken breast meat dries up and becomes rubbery. In this recipe I used about 5 chicken thighs.
Sprinkle a little bit of salt in the vegetables while stir frying
If you don’t have balsamic vinegar, use white vinegar
Skip the chilies if you are going to serve it to small children
You can use chicken both instead of 2 cups of water
Add a little bit oil while frying vegetables if needed

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