Go Back
Homemade Spicy Chicken Stir-Fry (Ayam Paprik) photo

Spicy Chicken Stir-Fry (Ayam Paprik)

A quick, spicy Thai-inspired chicken stir-fry flavored with nam prik pao and sweet soy for an easy weeknight meal.
Print Recipe Save it
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 2 servings

Equipment

  • wok or large frying pan
  • Knife
  • Cutting Board
  • Spatula or wooden spoon
  • Measuring Spoons
  • bowl (for sliced chicken)

Ingredients
  

  • 2 tablespoons oil
  • 2 cloves garlic, minced
  • 2 tablespoons Thai roasted chili paste (nam prik pao)
  • 8 oz (250g) chicken breast, sliced thin
  • 1/4 onion, cut into pieces
  • 2 oz (60g) green beans, tips removed and cut into 2-inch (5cm) strips
  • 1/2 small carrot, peeled and sliced
  • 1/4 green bell pepper (capsicum), deseeded and thinly sliced
  • 1/4 red bell pepper, deseeded and thinly sliced Or substitute 1 red chili
  • chilies, lightly pounded optional
  • 1 1/2 teaspoons sweet soy sauce (kecap manis)
  • 1 1/2 teaspoons fish sauce

Instructions
 

  • Heat a wok or large frying pan over high heat and add the oil.
  • Add the minced garlic and stir-fry briefly until fragrant, about 15–30 seconds.
  • Add the Thai roasted chili paste (nam prik pao) and stir to combine with the garlic.
  • Add the sliced chicken and stir-fry over high heat until the chicken is about half cooked, about 2–3 minutes.
  • Add the onion, green beans, carrot, green and red bell peppers, and the lightly pounded chilies (if using). Stir-fry together until the vegetables are crisp-tender and the chicken is cooked through, about 3–5 minutes.
  • Stir in the sweet soy sauce and fish sauce and toss to coat everything evenly. If you prefer a slightly saucier dish, add 2 tablespoons of water and stir to combine.
  • Cook another 1 minute to let the flavors meld, then remove from heat and serve immediately with steamed rice.

Notes

  • Thai roasted chili paste (nam prik pao) is essential for authentic flavor.
  • Bottled nam prik pao is available at Asian supermarkets or online.
  • You can substitute cauliflower or broccoli for the green beans.
  • Fresh or canned young corn can be added if desired.
  • The sauce defines the dish more than the specific vegetables used.
  • This is the author's preferred version of the recipe.