Spicy Chicken Stir-Fry (Ayam Paprik)

Name: Spicy Chicken Stir-Fry (Ayam Paprik)
Total time: 35 min
Yield: 2 servings
Cuisine: Malaysian
Ingredients: 2 tbsp oil; 2 clove garlic, minced; 2 tbsp Thai roasted chili paste (nam prik phao); 8 oz chicken breast, sliced into thin pieces; 0.25 piece onion, cut into pieces; 2 oz green beans, tips removed and cut into 2-inch strips; 0.5 piece small carrot, peeled and sliced; 0.25 piece green bell pepper, deseeded and thinly sliced; 0.25 piece red bell pepper (or red chili), deseeded and thinly sliced; 2 piece bird's eye chilies, lightly pounded (optional); 1.5 tsp sweet soy sauce (kecap manis); 1.5 tsp fish sauce

Ayam paprik, a spicy and beloved Malaysian chicken stir-fry made with Thai roasted chili paste, crisp vegetables, and a savory-sweet sauce, served with steamed rice.

35 min 2 servingsRasa Malaysia Source

Extracted by chinwei271Extracted 1 Jul 2026

Nutrition· per serving · estimated

321

Calories

26g

Protein

17g

Carbs

17g

Fat

Scale recipe

2 servings

Original recipe

Ingredients12 items

Produce

🧄garlic, minced2 clove

🧅onion, cut into pieces¼ piece

🫘green beans, tips removed and cut into 2-inch strips2 oz

🥕small carrot, peeled and sliced½ piece

🫑green bell pepper, deseeded and thinly sliced¼ piece

🫑red bell pepper (or red chili), deseeded and thinly sliced¼ piece

🌶️bird's eye chilies, lightly pounded (optional)2 piece

Meat

🍗chicken breast, sliced into thin pieces8 oz

Pantry

🛢️oil2 tbsp

🌶️Thai roasted chili paste (nam prik phao)2 tbsp

🍯sweet soy sauce (kecap manis)1½ tsp

🐟fish sauce1½ tsp

Instructions

1
Prep the ingredients: mince the garlic; slice the chicken breast into thin pieces; cut the onion into pieces; trim the green beans and cut into 2-inch (5cm) strips; peel and slice the carrot; thinly slice the green and red bell peppers; lightly pound the bird's eye chilies if using.
2
Heat a wok over high heat and add the oil.
3
Add the garlic and stir-fry until aromatic.
4
Add the Thai roasted chili paste (nam prik pao) and stir-fry briefly to combine.
5
Add the chicken and quickly stir-fry until it is half cooked.
6
Add the onion, green beans, carrot, green and red bell peppers, and bird's eye chilies, stirring to combine well with the chicken.
7
Add the sweet soy sauce (kecap manis) and fish sauce, and stir to blend well.
8
For a saucier stir-fry, stir in about 2 tablespoons of water at this point.
9
Continue stir-frying until the chicken and all the vegetables are cooked through.
10
Dish out and serve immediately with steamed rice.

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CuisineMalaysian