Malay Spiced Chicken Stir Fry
Elevate your weeknight dinners with this tantalizing Malay Spiced Chicken Stir Fry, a quick and flavorful dish packed with bold Southeast Asian flavors. Succulent strips of chicken breast are seasoned with turmeric, coriander, and cumin, then stir-fried with crisp bell peppers and green beans for a vibrant pop of color and texture. A savory sauce blending soy sauce, oyster sauce, and a hint of sugar ties the dish together perfectly, while aromatic ginger, garlic, and chili create an irresistible fragrance. Ready in just 30 minutes, this dish is perfect for busy nights yet special enough to impress. Serve it hot over steamed rice or noodles, topped with fresh cilantro for a burst of freshness. Whether you're a fan of easy stir-fries or adventurous spices, this recipe is sure to become a new favorite!
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Recipe Information
Ingredients
- 500 grams chicken breast
- 2 tablespoons cooking oil
- 1 large onion
- 3 cloves garlic cloves
- 1 inch piece ginger
- 1 large red chili
- 1 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- 2 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 teaspoon sugar
- 1 medium red bell pepper
- 150 grams green beans
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons optional fresh cilantro (for garnish)
- 50 ml water
Instructions
Thinly slice the chicken breast into bite-sized strips and set aside.
Peel and finely chop the onion, garlic, and ginger. Slice the red chili thinly.
Cut the red bell pepper into thin strips and trim the green beans to desired length.
In a small bowl, mix the soy sauce, oyster sauce, sugar, and water to create a flavorful stir-fry sauce. Set aside.
Heat a wok or large skillet over medium-high heat and add the cooking oil.
Once hot, sauté the onion, garlic, ginger, and chili until fragrant, about 2-3 minutes.
Add the turmeric powder, coriander powder, and cumin powder. Stir well to coat the aromatics in the spices.
Increase the heat to high and add the chicken strips. Stir-fry for 5-7 minutes until the chicken is fully cooked and lightly browned.
Add the red bell pepper and green beans. Stir-fry for another 2 minutes to keep the vegetables crisp and vibrant.
Pour in the prepared stir-fry sauce and toss everything together. Cook for another 2 minutes to allow the flavors to meld.
Season with salt and black pepper to taste.
Transfer to a serving plate and garnish with fresh cilantro, if desired. Serve hot with steamed rice or noodles.
Nutrition Facts
Calories |
1249 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.3 g | 62% | |
| Saturated Fat | 8.6 g | 43% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 430 mg | 143% | |
| Sodium | 5060 mg | 220% | |
| Total Carbohydrate | 59.3 g | 22% | |
| Dietary Fiber | 12.5 g | 45% | |
| Total Sugars | 24.7 g | ||
| Protein | 152.4 g | 305% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 258 mg | 20% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 2774 mg | 59% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
