Sambal Chicken Stir-Fry (Ayam Rica Rica)
A fiery Indonesian chicken stir-fry that showcases the authentic heat and complexity of traditional sambal oelek. This quick weeknight dinner brings the bold flavors of the Spice Islands to your kitchen in just 20 minutes.
- Prep time
- 10 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 600g chicken thigh fillets, cut into bite-sized pieces
- 2-3 tablespoons Spice Island Sambal Oelek (adjust to taste)
- 2 tablespoons coconut oil or vegetable oil
- 4 cloves garlic, minced
- 2 shallots, thinly sliced
- 1 large onion, sliced into half-moons
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 2 tablespoons sweet soy sauce (kecap manis)
- 1 tablespoon light soy sauce
- 1 tablespoon palm sugar or brown sugar
- 2 spring onions, sliced diagonally
- 1 lime, juiced
- Fresh coriander leaves for garnish
- Steamed jasmine rice, to serve
- Cucumber slices for serving (traditional)
Instructions
- 1
Prepare all ingredients before cooking - mise en place is crucial for stir-frying. Cut chicken into uniform pieces for even cooking.
- 2
Heat coconut oil in a large wok or heavy-based pan over high heat until shimmering. Add chicken pieces and stir-fry for 4-5 minutes until golden and just cooked through. Remove and set aside.
- 3
In the same wok, add garlic and shallots. Stir-fry for 30 seconds until fragrant, being careful not to burn.
- 4
Add sambal oelek and stir-fry for 1-2 minutes until very fragrant and the oil turns red. This 'blooming' process releases the essential oils and develops deep flavor.
- 5
Add onion and bell peppers. Stir-fry for 3-4 minutes until vegetables are tender-crisp but still have bite.
- 6
Return chicken to the wok along with both soy sauces and palm sugar. Stir-fry vigorously for 2-3 minutes until everything is well-coated and heated through.
- 7
Remove from heat and stir in lime juice and spring onions. Taste and adjust seasoning - add more sambal for heat or soy sauce for saltiness.
- 8
Serve immediately over steamed jasmine rice, garnished with fresh coriander and cucumber slices. Provide extra sambal oelek on the side.