A spicy chicken stir-fry that delivers big flavours for very little effort.
|500 g||chicken fillets, thinly sliced|
|100 ml||cooking oil|
|2||red onions, thinly sliced|
|2 cloves||garlic, thinly sliced|
|1 cm||young ginger, thinly sliced|
|2 tablespoons||blended chilli|
|2 tablespoons||MAGGI® Chilli Sauce|
|2 tablespoons||MAGGI® Tomato Ketchup|
|1 tablespoon||MAGGI® Oyster Sauce|
|1 teaspoon||dark sweet soy sauce|
|1 stalk||lemongrass, crushed|
|2||kaffir lime leaves|
|2 teaspoons||MAGGI® CukupRasa™|
|1||yellow onion, cut into wedges|
|50 g||cabbage, sliced into thin strips|
|50 g||baby corns, cut into small pieces|
|50 g||carrots, peeled and sliced|
|50 g||long beans, cut into 3cm lengths|
Firstly, slice the chicken into small bite sizes pieces.
Heat a wok until very hot. Pour in the oil.
When the oil is hot, add in the chicken pieces and cook it until it's half done or at least until it has lost its pink colour. Once that is done, set the chicken aside.
In the same wok, leave around 4 tablespoons of oil and sauté the red onions, garlic, ginger and blended chilli until fragrant.
Next, in goes half cup of water, MAGGI® Chilli Sauce, MAGGI® Tomato Ketchup, MAGGI® Oyster Sauce, dark sweet soy sauce, lemongrass, kaffir lime leaves and the MAGGI® CukupRasa™. Give it a good stir and bring it to a boil.
Add in the chicken pieces and stir thoroughly, coating the chicken in the curry paste.
Finally, add in the onion wedges, cabbage, baby corns, carrots and long beans. Allow it to simmer for 5 minutes.
Ayam Paprik is best served with rice, topped with a fried egg.
Energy 251 Kcal