Sambal Chicken Stir-Fry
- Total Time
If you’re shy about heat start slow with the sambal oelek and add to taste. You can always increase the heat but you can't take it out.
uncooked boneless skinless chicken breast(s)1 pound(s), cut into 1/4-inch-thick bite-size slices
ginger root1 Tbsp, minced
sherry (dry or sweet)2 Tbsp, or white wine, divided
table salt½ tsp
peanut oil2 Tbsp, divided
sambal oelek1 Tbsp
fish sauce1 Tbsp
packed brown sugar2 tsp
uncooked bell pepper(s)2 cup(s), julienned
uncooked scallion(s)1 cup(s), sliced
fresh lime juice1 Tbsp, or to taste
- In a medium bowl, combine chicken, ginger, 1 Tbsp of sherry or wine, cornstarch and salt. Stir in 1 tsp of oil.
- In a small bowl, combine sambal oelek, fish sauce, brown sugar, remaining 1 Tbsp of white wine and 2 Tbsp cold water.
- Heat a 14-inch flat-bottomed wok or 12-inch skillet over high heat until a drop of water evaporates within 1 to 2 seconds of contact. Swirl in 1 Tbsp of oil. Add chicken and spread evenly in one layer in wok. Cook undisturbed 1 minute, letting chicken begin to sear. Stir-fry 1 minute until chicken is no longer pink but not cooked through.
- Swirl in remaining 2 tsp oil. Add peppers and scallions, and stir-fry 30 seconds or until scallions are bright green. Swirl sauce into wok and stir-fry 1 to 2 minutes or until chicken is cooked through. Stir in lime juice just before serving. Yields 1 cup per serving.