Spicy Chicken Stir-Fry

Spicy Chicken Stir-Fry 

This is a dish of chicken paprika malaysia and so popular. Normally this ricotta and chicken with rice. Paprika chicken is flavored with chili paste stir-fry. Nasi is Malay for rice and pad prik is a Thai phrase which means stirfry and prik mean chili. While ayamPad Prik today is considered as part of Malay cuisine, it is from Thailand.

Ingredients:

2 tablespoons oil

2 garlic, minced

2 tablespoons Thai roasted chili paste (nam prik phao)

8 oz chicken breast, sliced into thin pieces

1/4 onion, cut into pieces

2 oz green beans, tips removed and cut into 2-inch 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

3 bird’s eyes chilies, lightly pounded, optional

1 1/2 teaspoons sweet soy sauce (kecap manis)

1 1/2 teaspoons fish sauce

Method:

Heat up a wok on high heat and add the oil. Add the garlic into the wok and stir-fry until aromatic, follow by the Thai roasted chili paste or nam prik pao. Add the chicken and quickly stir fry, until the chicken is half cooked. Add the onion, green beans, carrot, green and red bell peppers, bird’s eye chilies and stir to combine well with the chicken. Add the sweet soy sauce and fish sauce, stir to blend well. (If you want your chicken to be a little saucy, you can add two tablespoons of water now.) As soon as the chicken and all ingredients are cooked through, dish out and serve immediately with steamed rice.