Authentic Chicken Pastil Recipe (Filipino Shredded Chicken)

This chicken pastil is a delicious and savory Filipino recipe that I love making for a quick meal. It features tender shredded chicken coated in a flavorful sauce, that pairs really well with some rice or even wrapped in banana leaves. Plus, it's super quick and easy to make too!

What is Chicken Pastil

Chicken Pastil is a beloved Filipino street food that originates from the southern region of Mindanao. It’s made by simmering shredded chicken in a savory mix of soy sauce, vinegar, garlic, onion, and ginger—sometimes with a touch of turmeric to give it that signature golden color and earthy flavor.

Traditionally, the flavorful chicken is served over steamed rice and wrapped in banana leaves, turning it into a warm, portable meal that’s perfect for busy mornings. In many parts of Mindanao, pastil is sold at roadside stalls or carinderias and enjoyed as an easy, affordable breakfast or lunch. It’s simple, comforting, and packed with flavor—kind of like the Filipino answer to a grab-and-go rice bowl.

Why I Love This Recipe

This rotisserie chicken pastil recipe is one of my go-to dinners when I want something healthy an flavorful with minimal effort. The combination of soy sauce, oyster sauce, and a hint of vinegar creates a deep, savory flavor, while the ginger and garlic add more depth to the tender and juicy chicken.

The process is beyond simple and super quick too since I use a pre-cooked shredded chicken to make my pastil. All you have to do is sauté the ginger and garlic and simmer the chicken in the spices for a few minutes.

This recipe is perfect for meal prep for the week, and super versatile. You'll never run out of ways to eat this chicken pastil.

Ingredients

Here's everything to make this authentic chicken pastil:

• 3 cups shredded chicken, precooked
• 2 tablespoon neutral oil
• 1 small onion, chopped
• 4 garlic cloves, minced
• 2 teaspoon grated ginger
• ⅓ cup soy sauce
• 2 tablespoon oyster sauce
• 1 teaspoon ground black pepper
• 1 tablespoon brown sugar
• 2 tablespoon vinegar
• ½ Thai red chili (optional, for heat)

How to Make Chicken Pastil

Just a few simple steps are all you have to follow to make this delicious recipe.

Step 1: Sauté Aromatics

Heat oil in a nonstick pan over medium heat. Add chopped onion and cook for 2-3 minutes until softened. Add ginger and garlic, cooking for 1 minute until fragrant.

Step 2: Add Chicken and Sauce

Add the shredded chicken and cook for 1 minute. Pour in the soy sauce, oyster sauce, black pepper, brown sugar, and vinegar, stirring everything together.

Step 3: Simmer and Serve 

Add the Thai red chili if you like a bit of spice. Cook, stirring every few minutes, for about 10 minutes until the chicken is slightly crispy and the flavors meld.

Remove the chili pepper before serving, then serve the chicken hot with anything you want.

What to Serve with Chicken Pastil

• Garlic Fried Rice (Sinangag): The classic move. The garlicky rice soaks up the savory chicken juices and makes every bite more satisfying.

• Banana Leaves (for wrapping): If you want the full experience, serve your pastil over rice and wrap it in banana leaves. It adds aroma and makes the dish feel extra authentic.

• Hard-Boiled Egg: This is a common add-on in the Philippines and turns it into a more filling meal.

• Pickled Sides: A little atchara (Filipino pickled papaya) or even cucumber salad adds crunch and acidity to balance the rich flavors.

• Eggplant Omelet (Tortang Talong): Not traditional with every pastil, but it works. The soft, smoky eggplant and egg pair great with the shredded chicken.

• In a Wrap or Bowl: Leftovers? Use the chicken in a rice bowl with greens and spicy mayo, or stuff it in a tortilla for a fusion-style wrap.

Recipe Variations

• Turmeric Chicken Pastil: Add 1 teaspoon of turmeric to the simmering chicken for a golden color and earthy flavor. It’s a subtle change that brings depth—and gives you that signature yellow pastil look.

• Coconut Milk Version: Want it creamy? Swap some of the cooking liquid for coconut milk. It’ll give you a richer, slightly sweet sauce that’s still packed with flavor.

• Spicy Pastil: Turn up the heat with chopped chilies, chili flakes, or a drizzle of chili oil. It’s not traditional, but if you like your food with a kick, it works.

• Veggie-Loaded: Stir in diced carrots, bell peppers, or even peas while the chicken simmers. You’ll sneak in some color and nutrition without changing the flavor much.

• Different Proteins: Try this with shredded beef, fish (like mackerel or tuna), or even jackfruit for a vegetarian version. The sauce is so flavorful it works with almost anything.

• Crispy Chicken Pastil: Let the chicken cook a little longer so the edges crisp up in the pan. You’ll get browned bits of savory goodness that are perfect for wraps or bowls.

My Expert Tips

Grab a Rotisserie Chicken to Save Time:

If you’re looking for a shortcut, rotisserie chicken is your best friend. Pick one up from the store and you’ve already done half the work. Just shred the meat, toss it in the pan with the seasonings, and you’re good to go.

It makes this recipe perfect for weeknights when you’re low on time but still want something home-cooked and flavorful. Bonus: the slightly roasted flavor from the rotisserie adds even more depth to the final dish.

Adjust the Heat to Match Your Taste:

Chicken pastil traditionally isn’t super spicy, but if you like a little fire, adding chili is the move. I love using a fresh Thai chili or some crushed red pepper flakes to build a slow burn that kicks in after each bite.

If you're feeding kids or just prefer a milder dish, feel free to skip the spice entirely—it’ll still be packed with savory flavor from the soy sauce, vinegar, and aromatics. You can also serve the heat on the side with chili oil or sriracha for a choose-your-own-adventure kind of meal.

Serve It However You Like:

Traditionally, pastil is spooned over steamed rice and wrapped in banana leaves, but don’t feel like you have to stick to that format. I love serving the shredded chicken over garlic rice for a more filling meal, or tossing it into warm tortillas for an easy street-style wrap. It’s also great over a simple salad if you’re in the mood for something lighter.

The best part? This chicken is so flavorful that it works in almost any format—rice bowl, wrap, or even as a protein-packed topping on roasted veggies or grains.

Chicken Pastil FAQ's

Can I use chicken breast instead of rotisserie chicken?

Absolutely. You can start with raw chicken breast or thighs—just cook, shred, and follow the rest of the steps. If you're short on time, rotisserie chicken is a quick shortcut that works great too.

How long does chicken pastil last?

Store leftovers in the fridge for up to 4 days. Reheat gently on the stove or in the microwave with a splash of water to keep it juicy. You can also freeze it for up to 3 months. It’s awesome for meal prep.

Do I need to add the Thai chili? Is it spicy?

Nope, totally optional. The chili just adds a tiny kick. If you prefer mild food, skip it—pastil is all about savory flavor, not heat. But if you like spice, toss in extra chili flakes or a drizzle of hot sauce.

What else goes well with pastil?

Hard-boiled eggs, atchara, or cucumber salad are perfect sides. And don’t forget extra garlic rice or even tortang talong (eggplant omelet) if you want to go all-in.

Where does Chicken Pastil come from?

This dish comes from the Maguindanao region in Mindanao, Philippines. It’s popular as a portable meal wrapped in banana leaves and sold by street vendors—basically the Filipino version of grab-and-go comfort food.

Is Chicken Pastil the same as Chicken Pastel?

Nope! Pastil is shredded chicken with rice. Pastel is more like a creamy pot pie. They sound similar but taste totally different.

Does this taste like chicken adobo?

Kind of! It shares the same base flavors—soy sauce, vinegar, garlic—but pastil is shredded and served with rice, often with a turmeric twist. If you like adobo, you’ll probably love this too.

More Chicken Recipes to Try Next

• Filipino chicken tocino
• Mustard Fried Chicken
• Crustless Chicken Pot Pie
• Baked Thin Sliced Chicken Breast
• Chicken Al Pastor
• Cava chicken bowl