Malaysian Stir Fried Chicken Recipe

Ingredients

• 794 g (1 3/4 lb)boneless, skinless chicken breasts, cut into bite-sized pieces
• 45 ml (3 tablespoons), dividedfish sauce
• 30 ml (2 tablespoons), dividedhot chilli sambal
• 15 ml (1 tablespoon)sesame oil or vegetable oil
• 1 largeyellow onion, roughly chopped
• 5 ml (1 teaspoon)sugar
• 15 ml (1 tablespoon)rice vinegar
• 60 ml (1/4 cup)water
• 15 ml (1 tablespoon)minced garlic
• 15 ml (1 tablespoon)minced fresh ginger
• 150 g (1 cup)sliced spring onions

Instructions

1. 1

   Season the chicken

   Toss the chicken pieces with 30 ml (2 tablespoons) of fish sauce and 15 ml (1 tablespoon) of hot chilli sambal.

2. 2

   Brown the chicken

   Heat the oil in a large wok or frying pan over medium-high heat. When it is hot and shimmering, add the chicken and brown it on one side for 4 minutes.

3. 3

   Add the onion

   Stir the chicken, add the onion, and stir-fry them together for 2 minutes.

4. 4

   Mix the sauce

   Meanwhile, whisk together the sugar, rice vinegar, water, garlic, ginger, and the remaining 15 ml (1 tablespoon) each of fish sauce and hot chilli sambal.

5. 5

   Finish and serve

   Pour the sauce into the pan and add the spring onions. Cook for 2 more minutes, until the spring onions soften, then serve hot with jasmine rice.

What is Malaysian stir-fried chicken?

This is a quick chicken stir-fry inspired by Malaysian flavours, with sambal chilli, fish sauce, ginger and garlic bringing heat and savoury depth. The dish is cooked in a wok or frying pan and served with rice.

The chicken is seasoned before it hits the pan, then finished in a briskly mixed sauce. Spring onions go in at the end, so they soften without losing all their freshness.

Nutrition and macros by portion

The nutrition label shows one serving as written: 334 calories, 46g protein, 9g carbs, 12g fat.

Chicken supplies most of the protein, while the onion and sambal contribute a small amount of carbohydrate; the oil accounts for much of the fat. Serve with a measured portion of rice and add vegetables on the side for a more balanced plate.

Choosing the ingredients

Chicken: Cut the breasts into pieces of similar size so they brown and cook at roughly the same pace.

Sambal: The chilli paste provides the heat, while fish sauce adds saltiness and savoury flavour. Sambals vary in strength, so use one you enjoy.

Aromatics: Fresh ginger and garlic bring fragrance to the sauce; mince them finely so they disperse through it.

Getting a good sear

Hot pan: Give the oil time to heat until it shimmers before adding the chicken. This helps the pieces brown rather than immediately releasing moisture.

Space: If the chicken is crowded, cook it in batches so the pan stays hot and the pieces have room to colour.

Balancing the sauce

Sweet and sharp: Sugar rounds out the fish sauce and sambal, while rice vinegar adds a bright, tangy edge.

Water: The measured water loosens the seasonings into a sauce that can coat the chicken. Stir well as it goes into the pan.

Checking the chicken

Timing: Follow the stated browning and stir-frying times, keeping the chicken pieces bite-sized for quick cooking.

Doneness: Cut into the largest piece to check that it is cooked through, with no pink centre. Avoid leaving the chicken in the pan longer than needed, as breast meat can dry out.

When to add the spring onions

Late addition: Add the sliced spring onions with the sauce, then cook for 2 minutes as directed. They should soften while retaining some colour and a little bite.

Serving ideas

Rice: Serve the stir-fry hot with jasmine rice to soak up the savoury, spicy sauce. Plain steamed rice is also a simple match.

On the side: A crisp cucumber salad or lightly cooked greens can add freshness alongside the rich, salty sauce.

Recipe notes & tips

• Pat the chicken dry before seasoning if it has excess surface moisture.
• Have the sauce ingredients mixed before you start stir-frying so they are ready to pour in.
• Use a wide wok or frying pan to give the chicken room to brown.
• Taste the sambal first to get a sense of its heat before adding it.
• Serve as soon as the spring onions have softened so the chicken stays tender.

Variations

• Adjust the heat: Use less sambal for a milder stir-fry.
• Add vegetables: Stir-fry sliced peppers or green beans with the onion.
• Use chicken thighs: Cut boneless thighs into bite-sized pieces and check that they are cooked through.
• Make it gluten-free: Check that the fish sauce and sambal are labelled gluten-free.
• Add lime: Serve with lime wedges for a fresh, sharp finish.

Common mistakes to avoid

• Crowding the pan: The chicken may steam instead of brown; cook it in batches if needed.
• Adding chicken to cool oil: Wait until the oil shimmers before adding the pieces.
• Uneven pieces: Large and small chunks cook at different rates; cut the chicken to a similar size.
• Overcooking the chicken: Check the largest piece and take the pan off the heat once it is cooked through.
• Cooking the spring onions too long: Add them with the sauce and cook for the stated 2 minutes.

How to store

Refrigerate leftovers in a covered container and use within 3 days. Reheat until piping hot in a frying pan or microwave, adding a small splash of water if the sauce has thickened.

Frequently asked questions