Malay Spiced Chicken Stir Fry Recipes

SIMPLE STIR FRIED MALAYSIAN CHICKEN RECIPE

Steps:

• Toss the chicken pieces with 2 tablespoons of fish sauce and 1 tablespoon of hot chili sambal.
• Heat the oil in a large wok or skillet over medium-high heat. Once the oil is hot and shimmering, add the chicken and brown for 4 minutes on one side.
• Stir the chicken and add the onion to the pan. Stir-fry the chicken and onions for 2 minutes.
• Meanwhile, whisk together the sugar, vinegar, water, garlic, ginger, and remaining 1 tablespoon of fish sauce and 1 tablespoon of chili sambal.
• Pour the sauce into the pan and add the scallions. Cook for 2 more minutes to soften the scallions. Serve hot with lots of jasmine rice.

MALAY SPICED CHICKEN STIR-FRY

Steps:

• Combine all the ingredients for the spice mixture in a small bowl.
• Heat the wok on medium until warm. Add the spice mixture, cook until lightly toasted & fragrant, stirring frequently.
• Return spice mixture back the the bowl then turn the heat on high. Drizzle the oil in a wok & heat for 30 seconds.
• Mix in the vegetables & lemon peel, stir-fry for 5 minutes or until slightly browned. Add in the chicken & spice mixture continue to fry until the chicken is no longer pink.
• Stir in the water, vinegar, sugar, & salt then bring to a boil. Simmer until half the liquid evaporates & the sauce thickens, stir frequently.
• Spoon the stir-fry mixture over hot rice & serve immediately.

MALAY STYLE CHICKEN

Steps:

• MIx together the soy sauce, peanut butter and 3 tbsp of hot water in a small bowl and set aside.
• Heat the oil in a wok or non stick frying pan and stir fry the garlic, ginger, and mange tout for 1 minute, add the chicken and turmeric, cook unitl chicken is browned.
• pour in the stock, coconut milk and chilli, bring to the boil, then reduce heat and simmer for 5 minutes.
• Stir in the soy sauce mixture, lime juice and beansprouts just before serving.

SPICY CHICKEN STIR-FRY

Steps:

• In a large bowl, stir 1 tablespoon oil, 1 tablespoon soy sauce and 1 teaspoon cornstarch until smooth. Add chicken; toss to coat. Cover and refrigerate for 15 minutes. , In a large skillet or wok, combine chicken and pepper flakes; stir-fry over medium-high heat in 2 tablespoons of oil for 5 minutes or until meat juices run clear. Remove and keep warm. , Stir-fry the broccoli, onion and garlic in remaining oil for 5-8 minutes or until tender. , In a small bowl, combine the broth, ginger and remaining soy sauce and cornstarch; stir until smooth. Add to the skillet; bring to a boil. Cook and stir for 2 minutes or until thickened. Add chicken and walnuts; heat through. Serve with rice.

SPICY MALAY CHICKEN CURRY

Steps:

• Heat oil in large pan, cook onion, ginger and garlic, stirring until onion is soft.
• Add chicken, cook, stirring, until browned lightly.
• Stir in spices, lemon grass, lime leaves and chilli, cook, stirring until fragrant.
• Add remaining ingredients, simmer, uncovered, about 30 minutes or until thickened slightly.
• Serve with rice.

SIMPLE MALAYSIAN FRIED CHICKEN

Steps:

• To Marinate: In a nonporous glass dish or bowl, combine the garlic, oyster sauce and curry powder. Mix together. Add chicken pieces and turn to coat. Cover dish or bowl and refrigerate to marinate for at least 1/2 hour.
• In a large skillet or wok, heat oil over medium high heat. Add marinated chicken (disposing of leftover marinade) and fry for 20 to 25 minutes or until chicken is crispy and brown and juices run clear.