Spicy Chicken Stir-Fry (Ayam Paprik)
Ingredients
-
2
tablespoons
oil
-
2
cloves
garlic, minced
-
2
tablespoons
Thai roasted chili paste, nam prik phao
-
8
oz
chicken breast, sliced into thin pieces
-
¼
onion
cut into pieces
-
2
oz
green beans, tips removed and cut into 2-inch strips
-
½
small
carrot, peeled and sliced
-
¼
green
bell pepper, deseeded and thinly sliced
-
¼
red
bell pepper, deseeded and thinly sliced
-
optional
chilies, lightly pounded
-
1½
teaspoons
sweet soy sauce, kecap manis
-
1½
teaspoons
fish sauce
Instructions
- Heat oil in a wok over high heat.
- Add minced garlic and stir-fry until aromatic.
- Stir in Thai roasted chili paste and mix well.
- Add sliced chicken and stir-fry until half cooked.
- Add onion, green beans, carrot, and bell peppers, stirring to combine.
- Pour in sweet soy sauce and fish sauce, and stir to blend well.
- If desired, add two tablespoons of water for a saucier dish.
- Cook until chicken and vegetables are fully cooked.
- Serve immediately with steamed rice.
Nutrition Facts (estimated)
Servings
2
Calories
321
Total fat
17g
Total carbohydrates
17g
Total protein
26g
Sodium
584mg
Cholesterol
73mg
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