Ayam Tumis Paprika - stir-fry of chicken with paprika

Ingredients

• 2chicken breasts
• 3 clovesgarlic
• 2 cmfresh ginger
• 1onion
• 1/2red pepper
• 1/2yellow or green pepper
• 2 tsplight soy sauce (kecap asin)
• 2 tspsweet soy sauce (kecap manis)
• 1 tspWorcestershire sauce
• 1/2 tspsalt
• 1/2 tspblack pepper
• 300 mlwater
• 2 tbspoil

Instructions

1. 1

   Prepare the ingredients

   Cut the chicken into pieces about 3 x 3 cm. Finely chop the garlic, slice the onion and peppers into thin strips, and grate the ginger.

2. 2

   Soften the vegetables

   Heat the oil in a pan and fry the garlic and ginger for 1 minute. Add the onion and peppers and cook until softened. Spoon half of the mixture out of the pan and set it aside.

3. 3

   Cook the chicken

   Add the chicken to the pan and fry until its colour changes.

4. 4

   Add the sauces

   Stir in the light soy sauce, sweet soy sauce, Worcestershire sauce, salt and pepper.

5. 5

   Simmer until cooked

   Add the water a little at a time, bringing it to the boil each time, and cook until the chicken is done.

6. 6

   Finish and serve

   Return the reserved onion and pepper mixture to the pan and stir well. Serve.

What is ayam tumis paprika?

Ayam tumis paprika means chicken stir-fried with peppers. It is an Indonesian-style home-cooking dish that brings together chicken, aromatics and kecap, the family of Indonesian soy sauces.

This version uses both sweet and savoury sauces, ginger and two colours of pepper. Cooking some of the vegetables separately and adding them back at the end helps preserve their presence in the finished dish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1750 calories, 0g protein, 0g carbs, 0g fat.

The chicken supplies most of the protein, while the peppers and onion contribute some carbohydrates; the sweet soy sauce also adds carbohydrate. Oil is the main source of fat, so serve with rice and a generous side of vegetables to make a more balanced plate.

The sauces and aromatics

Kecap asin: this Indonesian salty soy sauce adds savoury depth; light soy sauce is a practical substitute if it is unavailable.

Kecap manis: this thick, sweet soy sauce balances the salty sauce. It is sweeter and thicker than ordinary soy sauce, so the two types play different roles.

Ginger and garlic: grate the ginger and chop the garlic finely so they release their flavour quickly when fried.

Cutting for even cooking

Chicken: pieces around 3 x 3 cm follow the recipe's guidance and make it easier for the meat to cook evenly.

Vegetables: thin pepper strips and sliced onion soften readily in the pan. Keep the chicken and vegetables separate on the chopping board, and wash your hands and utensils after handling raw chicken.

Building the pan

Aromatics first: fry the garlic and ginger for 1 minute, then add the onion and peppers and cook until softened. Keep the pan moving if the garlic starts to colour too quickly.

Reserve half: spooning out half of the softened vegetables makes room for the chicken. Stir the reserved portion back in after the chicken has simmered.

Getting the chicken done

Colour change: fry the chicken until its exterior changes colour before stirring in the sauces. This is an initial cue, not proof that the chicken is cooked through.

Doneness: simmer until the thickest piece is fully cooked, with no pink in the centre. Add the water gradually as directed, bringing it to the boil after each addition.

How to serve it

Rice is a natural accompaniment: its mild flavour goes well with the sweet-savoury sauce and helps make this a more filling meal. Spoon some of the pan juices over the rice.

For a fresh contrast, serve with a simple side of greens or sliced cucumber. The recipe does not specify a side, so add one to suit your table.

Recipe notes & tips

• Prepare and slice all the ingredients before heating the pan, as the first stages move quickly.
• Use a wide pan so the chicken and vegetables have room to cook rather than crowding together.
• Keep the garlic moving during its 1-minute fry to help prevent it from burning.
• Add the water gradually and let it return to the boil each time, as the method directs.
• Check a thick chicken piece at the end of simmering rather than relying only on its colour.

Variations

• Use other peppers: swap the yellow or green pepper for another colour while keeping the same amount.
• Add chilli: include a little fresh chilli with the garlic and ginger for heat.
• Try chicken thighs: use boneless thigh pieces in place of breast and check that they are cooked through.
• Serve with noodles: spoon the chicken and sauce over cooked noodles instead of rice.
• Add greens: stir in a handful of leafy greens near the end and cook until wilted.

Common mistakes to avoid

• Burning the garlic: keep it moving and add the onion and peppers after 1 minute.
• Crowding the pan: cook in a wider pan or in batches so the chicken can fry rather than steam.
• Adding all the water at once: follow the method and add it a little at a time, bringing it to the boil after each addition.
• Judging doneness by colour alone: check that the thickest chicken piece is cooked through.
• Forgetting the reserved vegetables: stir them back in at the end so they are warmed through before serving.

How to store

Refrigerate leftovers in a covered container within 2 hours and use within 3 days. Reheat until piping hot throughout, adding a splash of water if the sauce has thickened.

Frequently asked questions