Malay Spiced Chicken Stir Fry Recipes

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.

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.

AYAM GORENG (MALAYSIAN FRIED CHICKEN)

Steps:

• Toast spices: Toast spices in a small skillet over medium heat (no oil) for 2 minutes or until the spices smell fragrant. Transfer seeds into Nutribullet, small food processor OR into a tall jug that fits a stick blender.
• Curry paste: Add remaining Curry Paste ingredients and blend until smooth.
• Marinate: Pour Curry Paste over chicken in a ziplock bag (or bowl, Note 6). Toss to coat, then marinate for 24 hours in the fridge, up to 48 hours.