Experience the explosion of flavors with this Malaysian Stir Fried Chicken recipe, where the simplicity of chicken and scallions is transformed by the zesty kick of chili sambal sauce and ready in 25 minutes!
Remember how I told you about my obsession with hot chili sambal? I can’t even figure out what I was doing with my life before I found this stuff. I love that it works just as well with chicken as it does with beef. Versatility is a requirement for any ingredient that is going to take up precious space in my fridge!
You can pretty much put this stuff on anything and know the end result will be pure deliciousness. If you are searching for easy Malaysian recipes, look no further. This Malaysian chicken recipe is incredibly simple and just calls for a few basic ingredients. You can pick up a jar of sambal at an Asian food supply store or at a well-stocked major supermarket.
Table of Contents
Reasons to Love This Stir-Fry
- I love that the combination of spicy chili sambal, aromatic ginger, and garlic creates an irresistibly bold and savory flavor.
- Malaysian Stir Fried Chicken only requires straightforward preparation that doesn’t even require a marinade.
- This dish pairs well with a variety of sides like rice or noodles.
Recipe Ingredients
- Fish Sauce: Fish Sauce is a key ingredient for authentic Southeast Asian flavor, it adds depth and umami to the dish.
- Hot Chili Sambal: This ingredient contributes a distinctive spicy flavor.
- Garlic and Ginger: These aromatics add depth and a slight pungency that’s typical in many Asian cuisines.
See the recipe card for full information on ingredients and quantities.
Variations
- Add Soy Sauce: For a variation of Malaysian Stir Fried Chicken, add 1 to 2 tablespoons of dark soy sauce for extra umami flavor. If dark soy sauce is unavailable, combine equal parts of oyster sauce and sesame oil in a small bowl as a flavorful alternative.
- Spicy Variation: Add thinly sliced red chili to the recipe. The red chilli will introduce an extra kick of heat and a pop of color, enhancing the dish’s visual appeal and spiciness.
How to Make Malaysian Stir Fried Chicken
Step #1: Toss the chicken pieces with 2 tablespoons of fish sauce and 1 tablespoon of hot chili sambal.
Step #2: 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.
Step #3: Stir the chicken and add the onion to the pan. Stir-fry the chicken and onions for 2 minutes.
Step #4: Meanwhile, whisk together the sugar, vinegar, water, garlic, ginger, and the remaining 1 tablespoon each of fish sauce and chili sambal.
Step #5: Pour the sauce into the pan and garnish with the scallions. Cook for 2 more minutes to soften the scallions. Serve hot with plenty of jasmine rice. To know more about cooking the perfect rice, check my How to Cook Perfect White Rice.
Expert Tips
Fresh Ingredients: Use fresh garlic, ginger, and especially scallions. Fresh ingredients will give your dish a vibrant flavor that dried or powdered substitutes can’t match.
Control the Heat: If you’re sensitive to spicy foods, adjust the amount of hot chili sambal. Start with less than the recipe calls for, taste, and then add more as needed. It’s easier to add heat than it is to take it away.
Garnishing: The garnish of scallions is not just for looks; it adds a fresh, sharp contrast to the rich flavors of the dish. Consider adding some fresh cilantro or a squeeze of lime juice before serving for an extra layer of flavor.
Frequently Asked Questions
Boneless, skinless chicken breasts or thighs are ideal. They cook quickly and evenly, perfect for the high-heat, fast-paced nature of stir-frying.
Yes, using a blender for sauce ingredients like garlic, ginger, chili sambal, and fish sauce creates a smooth, well-mixed sauce, ideal for a consistent flavor and less chunky texture.
To elevate the dish’s flavor, consider adding spices like turmeric for earthiness, cumin for warmth, or a pinch of coriander for a subtle citrus note.
Absolutely! Adding sliced vegetables and mushrooms like bell peppers, broccoli, or shiitake to the stir fry enhances flavor, nutrition, and visual appeal. Stir-fry them with the chicken or separately before combining.
Storage Info
Store the leftover Malaysian Stir Fried Chicken in an airtight container in the refrigerator, where it will stay good for up to 3 days. For longer storage, you can freeze it in freezer-safe containers or bags for up to 2 months.
To reheat, thaw overnight in the refrigerator if frozen, then warm it in a skillet over medium heat until heated through. Alternatively, you can use a microwave, heating in short intervals and stirring in between to ensure even reheating.
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Malaysian Stir Fried Chicken Recipe
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Ingredients
- 1 3/4 lbs boneless - skinless chicken breasts, cut into bite-sized pieces
- 3 tablespoons fish sauce - divided
- 2 tablespoons hot chili sambal - divided
- 1 tbsp sesame or vegetable oil
- 1 large yellow onion - roughly chopped
- 1 tsp sugar
- 1 tablespoon rice vinegar
- 1/4 cup water
- 1 tablespoon minced cloves garlic
- 1 tablespoon minced fresh ginger
- 1 cup sliced scallions
Instructions
- 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 the remaining 1 tablespoon each of fish sauce and chili sambal.
- Pour the sauce into the pan and garnish with the scallions. Cook for 2 more minutes to soften the scallions. Serve hot with plenty of jasmine rice. To know more about cooking the perfect rice, check my How to Cook Perfect White Rice.
NOTES
Nutrition
So delicious and tender! The flavors were incredible, and the chicken had the perfect crisp skin. This will definitely become a staple in our house. Thanks, Linda! It’s amazing.