Malaysian Sambal Chicken Stir Fry

There is nothing better than recreating a takeaway at home to your exact liking. For this dish we let the Malaysian Sambal do all the work to maximise that takeaway flavour with little to no work.

Ingredients

• 300g boneless chicken thigh or breast, thinly sliced

• 2 tbsp Novice Kitchen Malaysian Sambal

• 2 spring onions, cut into 2-inch strips

• 2 fresh red chillies, sliced diagonally (adjust to spice level)

• 1 small onion, sliced

• 2 cloves garlic, finely chopped

• 1 thumb ginger, finely grated

• 1 tbsp soy sauce

• 1 tsp dark soy sauce (for colour)

• 1 tsp rice vinegar or lime juice

• 1 tsp sugar

• 2 tbsp neutral oil (for high heat cooking)

Velveting Marinade

• 1 tsp baking soda

• 1 tsp cornflour

• 1 tsp soy sauce
  

• 1 tbsp water

Method

1. Velvet the Chicken

1. In a bowl, combine the sliced chicken with baking soda, cornflour, soy sauce, oil, and water.

2. Massage the mix into the chicken until coated.

3. Rest for 20 minutes at room temperature

2. Prepare the Sauce

• In a small bowl, mix:

  • 2 tbsp Novice Kitchen Malaysian Sambal

  • 1 tbsp soy sauce

  • 1 tsp dark soy

  • 1 tsp sugar

  • 1 tsp vinegar or lime juice

3. Cook

1. Heat 1 tbsp oil in a wok or large pan over high heat.

2. Quickly stir-fry the velveted chicken until it turns white and is almost cooked (about 2-3 mins). Remove and set aside.

3. Add the remaining oil, then garlic, ginger, and onions. Fry for 30 seconds until fragrant.

4. Toss in chillies and spring onions. Stir-fry for 1 minute.

5. Return chicken to the wok, pour in the sambal sauce mix, and stir-fry over high heat for 2-3 minutes until glossy and coated.

6. Taste and adjust with more sambal if you want extra heat.

Serve With

• Steamed jasmine rice or egg noodles

• Optional: Garnish with sesame seeds and fresh coriander