Spicy Chicken Stir-Fry (Ayam Paprik)
User Reviews
5
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Prep Time
20 mins
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Cook Time
15 mins
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Total Time
35 mins
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Servings
2 people
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Calories
321 kcal
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Course
Main Course
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Cuisine
Malaysian
Spicy Chicken Stir-Fry (Ayam Paprik)
Description
Ayam Paprik is a spicy chicken stir-fry incorporating typical Southeast Asian ingredients like Thai roasted chili paste (nam prik phao), which brings a smoky, sweet, and spicy complexity to the dish. The chicken is quickly stir-fried over high heat with garlic to develop aroma, then mixed with an assortment of vegetables including green beans, carrots, and both green and red bell peppers. The use of thinly sliced chicken ensures the meat cooks fast and stays tender.
The sauce blends sweet soy sauce (kecap manis) and fish sauce to provide umami, sweetness, and the requisite saltiness characteristic of this cooking style. Optional pounded chilies can increase heat to taste. Stir-frying over high heat keeps the vegetables crisp and colorful, creating a dish with contrasting textures.
This stir-fry is typically served hot with steamed rice, allowing the bold sauce and spices to complement the mild rice base. The recipe’s notes suggest alternatives such as using other vegetables like cauliflower or broccoli and underscore the versatility of the sauce which is the essence of the dish.
For ingredient sourcing, Thai roasted chili paste can be purchased from Asian markets or made from scratch. Adding a small amount of water during cooking can create a slightly saucier version. The dish should be served promptly to enjoy the fresh textures and flavors.
Ingredients
- 2 tablespoons neutral cooking oil generic cooking 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 carrot peeled and sliced, small
- 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
- 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 (nam prik pao) is essential and can be bought ready-made or homemade.
- Vegetables like cauliflower or broccoli can substitute green beans without compromising the sauce’s flavor.
- Add 2 tablespoons of water during cooking for a saucier stir-fry if preferred.
- The recipe focuses on the sauce as the flavor base rather than the specific vegetables used.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2people
Amount Per Serving
Calories 321 kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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