Spicy Chicken Stir-Fry Recipe (Ayam Paprik)

Chicken breast: Sliced thinly, this lean protein cooks quickly and absorbs the flavors of the sauce.

Vegetable oil: Used for stir-frying, it has a high smoke point and neutral flavor.

Garlic: Minced, it adds a fragrant and savory base to the dish.

Onion: Sliced, it provides sweetness and texture.

Red bell pepper: Sliced, it adds color and a mild, sweet flavor.

Green bell pepper: Sliced, it complements the red bell pepper with a slightly bitter taste.

Soy sauce: Adds saltiness and depth of flavor to the sauce.

Oyster sauce: A thick, umami-rich sauce that enhances the overall taste.

Chili paste: Provides the spicy kick that defines this dish.

Sugar: Balances the flavors by adding a touch of sweetness.

Water: Helps to create the sauce and allows it to thicken as it simmers.

When stir-frying, ensure that the wok is hot enough before adding the vegetable oil. This helps to prevent the chicken breast from sticking and ensures a quick sear, locking in the juices. Additionally, slice the onion and bell peppers uniformly to ensure even cooking. When adding the soy sauce, oyster sauce, and chili paste, mix them thoroughly to coat all the ingredients evenly, enhancing the overall flavor of the stir-fry.

• chicken breast - Substitute with tofu: Tofu is a great plant-based protein that absorbs flavors well, making it a suitable substitute for chicken in stir-fry dishes.

• vegetable oil - Substitute with olive oil: Olive oil is a healthier alternative with a rich flavor that complements stir-fry dishes.

• garlic - Substitute with garlic powder: Garlic powder can be used in place of fresh garlic for convenience and a similar flavor profile.

• onion - Substitute with shallots: Shallots have a milder and sweeter flavor compared to onions, adding a subtle depth to the dish.

• red bell pepper - Substitute with yellow bell pepper: Yellow bell peppers have a similar sweetness and crunch, making them a good alternative.

• green bell pepper - Substitute with zucchini: Zucchini offers a different texture but still provides a fresh and slightly sweet flavor.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce with a similar umami flavor.

• oyster sauce - Substitute with hoisin sauce: Hoisin sauce has a sweet and savory flavor that can mimic the richness of oyster sauce.

• chili paste - Substitute with sriracha: Sriracha provides a similar heat and tanginess, making it a good substitute for chili paste.

• sugar - Substitute with honey: Honey adds a natural sweetness and a slight floral note to the dish.

• water - Substitute with chicken broth: Chicken broth enhances the overall flavor of the stir-fry, adding depth and richness.

• Allow the spicy chicken stir-fry to cool completely before storing. This helps to prevent condensation, which can make the dish soggy.

• Transfer the cooled chicken stir-fry into airtight containers. Divide into meal-sized portions for convenience.

• For refrigeration, place the containers in the fridge. The stir-fry will keep well for up to 3-4 days.

• To freeze, ensure the containers are freezer-safe. Label each container with the date to keep track of freshness. The chicken stir-fry can be frozen for up to 2 months.

• When ready to reheat, thaw the frozen stir-fry in the refrigerator overnight. This gradual thawing helps maintain the texture and flavor.

• Reheat the chicken stir-fry in a skillet over medium heat. Add a splash of water or soy sauce to refresh the sauce and prevent drying out.

• Alternatively, you can reheat in the microwave. Place the stir-fry in a microwave-safe dish, cover loosely, and heat on high for 2-3 minutes, stirring halfway through.

• Always ensure the chicken is heated through completely before serving. The internal temperature should reach at least 165°F (74°C).

• Serve the reheated spicy chicken stir-fry with freshly steamed rice or your favorite side dish. Enjoy the flavors as if it were freshly made!

• Stovetop Method:

  1. Place a non-stick pan or wok over medium heat.
  2. Add a small amount of vegetable oil to the pan.
  3. Once the oil is hot, add the leftover spicy chicken stir-fry.
  4. Stir occasionally to ensure even heating.
  5. Cook for about 5-7 minutes or until the chicken is heated through and the vegetables are tender.
  6. If the dish appears dry, add a splash of water or soy sauce to rehydrate it.

• Microwave Method:

  1. Place the leftover stir-fry in a microwave-safe dish.
  2. Cover the dish with a microwave-safe lid or plastic wrap to retain moisture.
  3. Heat on high for 2-3 minutes, stirring halfway through to ensure even heating.
  4. Check the temperature and heat for an additional minute if necessary.
  5. Let it sit for a minute before serving to allow the heat to distribute evenly.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover chicken stir-fry in an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent drying out.
  4. Bake for about 15-20 minutes or until the chicken and vegetables are heated through.
  5. Stir halfway through the reheating process to ensure even heating.

• Steaming Method:

  1. Set up a steamer or use a pot with a steaming rack.
  2. Place the leftover stir-fry in a heatproof dish or bowl.
  3. Steam over boiling water for about 10-15 minutes or until thoroughly heated.
  4. This method helps retain the moisture and keeps the chicken tender.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the leftover stir-fry in the air fryer basket.
  3. Heat for 5-7 minutes, shaking the basket halfway through to ensure even heating.
  4. Check the temperature and heat for an additional 2-3 minutes if necessary.

• Wok: A large, round-bottomed cooking vessel that is ideal for stir-frying due to its high sides and even heat distribution.

• Spatula: A flat, broad tool used for flipping and stirring ingredients in the wok to ensure even cooking.

• Knife: A sharp tool used for slicing the chicken breast, onion, and bell peppers into thin, even pieces.

• Cutting board: A sturdy surface used to safely chop and slice all the ingredients.

• Measuring spoons: Small spoons used to measure out the precise amounts of vegetable oil, soy sauce, oyster sauce, chili paste, and sugar.

• Measuring cup: A cup used to measure the water needed for the recipe.

• Garlic press: A tool used to mince the garlic cloves quickly and efficiently.

• Serving spoon: A large spoon used to serve the finished stir-fry onto plates or bowls.

• Rice cooker: An appliance used to cook the steamed rice that will be served with the stir-fry.

Prep ingredients ahead: Slice the chicken breast, onion, and bell peppers in advance and store them in the fridge.

Use pre-minced garlic: Save time by using store-bought minced garlic instead of mincing it yourself.

Measure sauces beforehand: Pre-measure the soy sauce, oyster sauce, and chili paste to streamline cooking.

Cook rice simultaneously: Start cooking the steamed rice while you prepare the stir-fry to have everything ready at the same time.

High heat cooking: Use high heat to cook the chicken and vegetables quickly, reducing overall cooking time.