Spicy Chicken Stir-Fry (Ayam Paprik)

Name: Spicy Chicken Stir-Fry (Ayam Paprik)
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 2 people
Ingredients: 2 tablespoons oil; 2 garlic; 2 tablespoons Thai roasted chili paste; 8 oz (250g) chicken breast; 1/4 onion; 2 oz (60g) green beans; 1/2 small carrot; 1/4 green bell pepper; 1/4 red bell pepper; Chilies; 1 1/2 teaspoons Sweet soy sauce; 1 1/2 teaspoons fish sauce

User Reviews

5.0

21 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
35 mins
Servings
2 people
Calories
321 kcal
Course
Main Course
Cuisine
Malaysian

Spicy Chicken Stir-Fry (Ayam Paprik)

Kelsey Carr

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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!

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Ingredients

Servings

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

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Instructions

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.
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.
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.

Notes

Thai roasted chili paste or nam prik pao is a key ingredient in Thai cooking. You can purchase bottled nam prik pao from Asian supermarkets, Southeast Asian (Thai & Vietnamese) food stores, or online here. To make it from scratch, you can follow SheSimmer's recipe here. There are many variations of this recipe...you can use cauliflower or broccoli instead of green beans, you can also add fresh or canned young corns. The essence of the dish is in the sauce, not the vegetables used. This recipe is the version I like best.

Nutrition Information

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Serving 2people Calories 321kcal (16%) Carbohydrates 17g (6%) Protein 26g (52%) Fat 17g (26%) Saturated Fat 12g (60%) Cholesterol 73mg (24%) Sodium 584mg (24%) Fiber 2g (8%) Sugar 8g (16%)