Spicy Chicken Stir-Fry (Ayam Paprik)
Spicy Chicken Stir-Fry – this is my spicy chicken stir-fry recipe, or ayam paprik, a very popular and well-loved dish in Malaysia. Enjoy!
- Prep time
- 20 min
- Cook time
- 15 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 tablespoons oil
- 2 garlic (minced)
- 2 tablespoons Thai roasted chili paste (nam prik phao)
- 8 oz (250g) chicken breast (sliced into thin pieces)
- 1/4 onion (cut into pieces)
- 2 oz (60g) green beans (tips removed and cut into 2-inch (5cm) strips)
- 1/2 small carrot (peeled and sliced)
- 1/4 green bell pepper (capsicum, deseeded and thinly sliced)
- 1/4 red bell pepper (or 1 red chili, deseeded and thinly sliced)
- chilies (lightly pounded, optional)
- 1 1/2 teaspoons sweet soy sauce (kecap manis)
- 1 1/2 teaspoons fish sauce
Instructions
- 1
Heat up a wok over high heat and add the oil. Add the garlic to the wok and stir-fry until aromatic, followed by the Thai roasted chili paste or nam prik pao.
- 2
Add the chicken and quickly stir-fry until it is half cooked. Then, add the onion, green beans, carrot, green and red bell peppers, and bird's eye chilies, stirring to combine well with the chicken.
- 3
Add the sweet soy sauce and fish sauce, and stir to blend well. (If you prefer your chicken to be a little saucy, you can add two tablespoons of water at this point.) Once the chicken and all the ingredients are cooked through, dish out and serve immediately with steamed rice.