Photo of Sambal chicken stir-fry by WW

Sambal chicken stir-fry

Total Time
30 min
25 min
5 min
Add a hit of heat to your weeknight dinner routine. This spicy Asian stir-fry is a snap to prepare in about 30 minutes. Sambal oelek brings the heat with a combination of chile peppers, vinegar and salt. This simple, yet delicious sauce is pretty common these days and can usually be found in the international section of the supermarket. Serve over brown rice or cooked rice noodles to get the most out of these residual cooking liquid. If you’re shy about heat start slow with the sambal oelek and add to taste. Add some broccoli florets, shredded cabbage or cut asparagus spears to amp the veggies. Thinly sliced flank steak would also work well in place of the chicken in this dish.


Uncooked boneless skinless chicken breast

1 pound(s), cut into 1/4-inch-thick bite-size slices

Fresh ginger

1 Tbsp, minced

Sherry (dry or sweet)

2 Tbsp, or white wine, divided


2 tsp

Table salt

½ tsp

Peanut oil

2 Tbsp, divided

Sambal oelek

1 Tbsp

Fish sauce

1 Tbsp

Packed brown sugar

2 tsp

Bell pepper

2 cup(s), julienned


1 cup(s), chopped, sliced

Fresh lime juice

1 Tbsp, or to taste


  1. In a medium bowl, combine chicken, ginger, 1 Tbsp of sherry or wine, cornstarch and salt. Stir in 1 tsp of oil.
  2. In a small bowl, combine sambal oelek, fish sauce, brown sugar, remaining 1 Tbsp of white wine and 2 Tbsp cold water.
  3. 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.
  4. 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.