Ayam Paprik (Spicy Chicken Stir-Fry)

2 tablespoons oil
2 garlic minced
2 tablespoons Thai roasted chili paste nam prik phao
8 oz chicken breast sliced into thin pieces
1/4 onion cut into pieces
2 oz green beans tips removed and cut into 2-inch strips
1/2 small carrot peeled and sliced
1/4 green bell pepper capsicum, deseeded and thinly sliced
1/4 red bell pepper or 1 red chili deseeded and thinly sliced
3 bird’s eyes chilies lightly pounded, optional
1 1/2 teaspoons sweet soy sauce kecap manis
1 1/2 teaspoons fish sauce

Heat up a wok on high heat and add the oil. Add the garlic into the wok and stir-fry until aromatic, follow by the Thai roasted chili paste or nam prik pao.

Add the chicken and quickly stir fry, until the chicken is half cooked.

Add the onion, green beans, carrot, green and red bell peppers, bird’s eye chilies and stir to combine well with the chicken.

Add the sweet soy sauce and fish sauce, stir to blend well. (If you want your chicken to be a little saucy, you can add two tablespoons of water now.)

As soon as the chicken and all ingredients are cooked through, dish out and serve immediately with steamed rice.

Recipe Notes
Thai roasted chili paste or nam prik pao is a key ingredient in Thai cooking. You can purchase bottled nam prik pao from Asian supermarkets, Southeast Asian (Thai & Vietnamese) food stores, or online here.

To make it from scratch, use SheSimmer’s recipe.

There are many variations of this recipe…you can use cauliflower or broccoli instead of green beans, you can also add fresh or canned young corns. The essence of the dish is in the sauce, not the vegetables used.

Ginger Sesame Chicken

2 tablespoons sesame oil
2-3 inches knob of ginger peeled and cut into thin strips
12 oz chicken cut into pieces
2 tablespoons soy sauce
1 tablespoon Shaoxing wine or Chinese rice wine
1/2 cup water
3 dashes ground white pepper

Heat up a skillet or wok over high heat and add the sesame oil. When the oil is fully heated, add the ginger strips and stir fry until light brown or aromatic.

Add the chicken and stir fry for about 10-15 seconds before adding the soy sauce, wine, and ground white pepper.

Add the water and do a few quick stirs. Cover the skillet or wok with the lid and turn the heat to low heat and let the chicken cook for about 10 minutes or until the sauce thickens and the meat becomes tender. Dish out and serve immediately.

Recipe Notes
If the sauce dries up, add more water and cook until the chicken becomes tender. You may use bone-in chicken legs or thighs to make this dish. Just chop the chicken to pieces.

Vietnamese Chicken Curry (Ca Ri Ga)

3 tablespoons cooking oil
2 oz shallot or onion diced
1 lb boneless and skinless chicken thighs cut into big pieces
3 tablespoons curry powder or Madras curry powder
2 lemongrass white parts only, cut into 4-inch strips, pounded
4 oz carrots peeled and cut into chunks
6 oz potatoes peeled and cut into chunks
1 can 14.5 oz 1 3/4 cups chicken broth
1/2 cup coconut milk
1 tablespoon fish sauce or to taste
1 teaspoon sugar

Heat a small pot on medium heat, add the oil until heated. Saute the shallot or onion until softened or aromatic before adding the chicken. Stir the chicken a few times before adding the curry powder, lemongrass, carrots and potatoes. Stir to combine well. Add the chicken broth and coconut milk, turn the heat to low. Cover the pot and let simmer and cook for about 20 – 30 mins, or until the chicken, carrots and potatoes become tender.

Add the fish sauce and sugar, stir to combine well. Serve hot with steamed rice and/or French bread.

Scallion Chicken

8 oz boneless and skinless chicken breasts thinly sliced
2 tablespoon cooking oil
3 stalks scallion cut into 2-inch strips
1/2 onion sliced
1- inch piece ginger peeled and sliced
Marinade:
1 teaspoon corn starch
1 teaspoon Chinese Shaoxing rice wine or dry sherry
Brown Sauce:
2 teaspoons oyster sauce
1 tablespoon soy sauce
1/4 teaspoon dark soy sauce for coloring purpose, optional
3 dashes ground white pepper
1/2 teaspoon sesame oil
1 tablespoon sugar
1/2 teaspoon corn starch
3 tablespoons water

Marinate the chicken with all the ingredients in Marinade for 10 minutes. Mix all the ingredients in the Sauce in a small bowl. Set aside.

Heat up a wok or skillet with 1 tablespoon of the cooking oil and stir-fry the marinated chicken until the surface turns white (half done). Dish out and set aside.

Heat up the remaining oil and stir-fry the onion and ginger until aromatic. Add the chicken into the wok or skillet and do a few quick stirs before adding the Sauce. Continue to stir-fry until the chicken is completely cooked, then add the scallions into the wok. Do a few quick stirs, dish out and serve hot with steamed rice.

Chicken Rendang

1 1/2 lbs. boneless and skinless chicken breasts or thighs cut into cubes
1/3 cup cooking oil
1 cinnamon stick
3 cloves
3 star anise
3 cardamom pods
1 lemongrass white part only, pounded and cut into strips
1 cup coconut milk
1 cup water
5 kaffir lime leaves bruised
5 tablespoons toasted grated coconut kerisik
1 tablespoon sugar or to taste
Salt to taste

Spice Paste:
6 shallots
1- inch piece galangal
3 stalks lemongrass white part only
4 cloves garlic
1- inch piece ginger peeled
10 dried chilies chili arbol, seeded

All all the ingredients of the Spice Paste in a food processor. Blend well.

Heat the oil in a skillet, add the Spice Paste, cinnamon, cloves, star anise, and cardamom pods and stir-fry them until aromatic. Add the chicken and lemongrass, stir to combine well with the spices. Add the coconut milk, water, and simmer on medium heat, stirring frequently until the chicken is almost cooked.

Add the kaffir lime leaves, toasted coconut, stir to blend well with the chicken. Lower the heat to low, cover the lid, and slowly simmer for 30 minutes or until the chicken is tender and the liquid has dried up. Add more sugar and salt to taste to taste. Serve immediately.

Taiwanese Chicken Stir-Fry

1 lb chicken cut into small cubes
3 tablespoon cooking oil
2 cloves garlic sliced thinly
8 slices ginger
2 scallions trim and cut into 1-1/2 inch lengths
2 red chilies seeded and finely sliced

Marinade:
1/2 teaspoon soy sauce
1/2 teaspoon salt
1/2 tablespoon Shaoxing wine
1/2 teaspoon salt
1 teaspoon cornstarch
1 tablespoon water

Sauce:
2 tablespoon Sichuan soy-bean paste with chili (“douban jiang”)
1 tablespoon sugar
1/2 cup water
1 tablespoon cornstarch

Marinate the Chicken cubes for 15 minutes.

Mix the Sauce ingredients in a small bowl and set aside.
Heat up a wok with 2 tablespoons cooking oil and stir-fry the marinated chicken until they are 80% cooked or the surface turns white. Transfer out and set aside.

Clean the wok and add in the remaining 1 tablespoon of Oil. When the oil is fully heated, add the garlic and ginger until aromatic.

Add the Sauce and stir for a few times, adding the chicken back into the wok.

Stir continuously until the chicken meat is nicely coated with the Sauce.

Add the scallion and chili, stir evenly. Dish out and serve with steam rice.

Chipotle Lime Grilled Chicken

2 – 2.5 lbs skin on chicken thighs deboned

1/2 cup fresh lime juice
1 teaspoon fresh lime zest
1/4 cup olive oil
3 tablespoons fresh cilantro leaves roughly chopped
1 jalapeño chopped finely
2 teaspoons chipotle chili powder or more to taste
5 garlic cloves minced
1 1/2 tablespoons honey
2 teaspoons salt or to taste
Lime wedges for serving

Leave the skin on the chicken thighs but remove the bones by cutting two slits along the sides of the bone. Rinse the chicken with cold water and pat dry with paper towels. Set aside.

In a big bowl, whisk all the Marinade ingredients until well combined. Save some of the Marinade for basting. Add chicken to the Marinade, make sure to stir and coat the chicken evenly. Marinate for at least 2 hours.

Fire up the grill, brush a little bit of the Marinade plus the garlic, cilantro and jalapeno on top of the chicken and grill them until they turn golden brown and charred on both sides. Serve immediately with some fresh lime wedges.

Recipe Notes
You may cook the chicken in an oven at 400F for about 20 minutes or until they turn golden brown and charred. You may also cook the chicken on stovetop using a regular skillet or cast-iron grilled pan.

Char Siu Chicken

1 lb 450 g bone-in chicken thighs
2 cloves garlic minced

Char Siu Sauce:
2 pieces Chinese fermented red bean curd optional
1 tablespoon honey
1 tablespoon Chinese Shaoxing wine or rice wine
1 tablespoon soy sauce
1 tablespoon oyster sauce
1 teaspoon dark soy sauce
1 teaspoon five-spice powder
1/4 teaspoon white pepper powder
3 1/2 oz 100 g/8.5 tablespoons sugar

Debone the chicken thighs and keep the skin on. Click here to learn how.

In a bowl, mix all the Char Siu Sauce ingredients together. Stir to mix well. Add the garlic, chicken and the Char Siu Sauce together. Stir to coat well. (You may use half of the Char Siu Sauce to marinate the chicken and save the other half).

Preheat oven to 400 degrees F (200 degrees C). Place the chicken on a baking sheet lined with parchment paper. Roast for 20 minutes or until the skin is nicely charred. Slice the chicken into pieces and top with sesame seeds. Save the dripping and serve immediately with steamed rice.

Spicy Korean Chicken

1 lb boneless and skinless chicken thighs

Marinade:
2 tablespoons oil
1 1/2 tablespoons Korean chili paste gochujang
1 teaspoon Korean red chili powder gochugaru or regular chili powder
1 tablespoon sesame oil
2 tablespoons soy sauce
1 1/2 tablespoons sugar
1- inch piece ginger peeeled and minced
3 cloves garlic minced
Salt to taste

Slice the chicken thighs horizontally to make thinner pieces of meat. Slice each piece of chicken thigh (depends on its thickness) into 2 or 3 horizontal pieces. Set aside.

Combine all the ingredients in the Marinade in a bowl, whisk it to make sure the Korean chili paste (gochujang) is completely dissolved. Marinate the chicken for at least 30 minutes or best for two hours.

Grill the chicken until slightly charred and completely cooked through. You may also pan-fried the chicken on a skillet or pan, or bake in the oven at 400F for about 20 minutes. Serve immediately with steamed rice.

Mandarin Chicken

2 skinless and boneless chicken breasts
Oil for pan-frying
Chopped scallion for garnishing

Sauce:
4 tablespoons soy sauce
1 tablespoon lemon juice
2 tablespoons sugar
3 slices peeled ginger

Heat up a skillet and pan-fry the chicken on both sides until cooked. You may grill the chicken or pan-fry using a cast-iron grill pan. Cool off and sliced into pieces, set aside.

Mix all the ingredients in a small sauce pan. Heat up on medium heat until the sauce slightly thickens. Discard the ginger slices.

Drizzle the Sauce on top of the chicken and garnish with the scallion. Serve immediately with steamed rice.

Cilantro Lime Chicken

1 1/2 s lb skin-on deboned chicken thighs
Lime wedges for garnishing
Chopped cilantro for garnishing

Marinade:
3 tablespoons olive oil
4 cloves garlic minced
4 tablespoons finely chopped cilantro stems and leaves
2 tablespoons lime juice
1 heaping teaspoon red chili flakes
1/2 teaspoon salt or more to taste

Preheat oven to 375F.

Whisk all the Marinade ingredients together in a big bowl, mix well. Add the chicken into the Marinade, stir to coat well. Marinate for 15 minutes but best for 2 hours.

Heat up a skillet and pan-fry the chicken with the skin-side down until slightly browned. Turn over and pan-fry the other side of the chicken until slightly browned.

Transfer the skillet into oven and bake for 20 minutes. Transfer the chicken and the Marinade residual (after baking) to a serving platter (discard the oil), squirt some fresh lime juice and garnish with cilantro, serve immediately.

Recipe Notes
Make sure you use an oven-safe skillet or pan before baking the chicken in the oven. You may also grill the chicken. For the chicken, you can use boneless and skinless chicken breast/chicken thighs or bone-in chicken thighs.

Chili Lime Chicken

2 – 2.5 lbs skin on chicken thighs or breasts

Marinade:
1/2 cup fresh lime juice
3 teaspoons fresh lime zest
1/4 cup olive oil
4 tablespoons fresh cilantro chopped finely
2 jalapeño chopped finely
4 garlic cloves chopped finely
1 tablespoon honey
2 teaspoons salt
1 teaspoon chili powder or to taste

Rinse the chicken thighs, remove the bones, leave the skin on, and pat dry with paper towels. Set aside.

Get a big bowl, mixing all the ingredients of the Marinade together using a whisk. Make sure the Marinade is well combined together.

Add chicken to the Marinade, make sure to stir and coat the chicken evenly. Marinate for 2 hours.

Fire up the grill, brush a little bit of oil on the surface. Add a little bit of the garlic, cilantro, and jalapeno from the Marinade on top of the chicken and grill them until they turn golden brown and charred on both sides. Serve immediately.

Recipe Notes
You can make this chili lime chicken with a cast-iron grill pan or regular skillet, or bake in the oven. Preheat the oven to 400F and bake it for about 20-25 minutes or until the skin becomes brown and charred. You can also use skinless and boneless chicken thighs or breasts.

Honey Lime Chicken

1 lb chicken thighs deboned, skin-on
2 cloves garlic minced
1 heaping tablespoon honey
1 tablespoon soy sauce
1 tablespoon lime juice
Pinch of cayenne pepper
Pinch of salt
Chopped parsley
Lime wedges

Preheat the oven to 400F.

Combine the chicken thighs with garlic, honey, soy sauce, lime juice, cayenne pepper and salt. (You may double the marinade if you want it to be more “saucy”). Stir to combine well. Transfer the chicken and the honey mixture to a baking sheet lined with aluminum foil. Cover the chicken with aluminum foil to prevent burning.

Bake the chicken for 20 minutes, or until cooked. If the sauce pools at the bottom of the foil, spoon and brush the sauce over the chicken. Broil the chicken for 1 minute or until the chicken skin is charred. Remove from heat, garnish with parsley and serve immediately with some lime wedges.

Recipe Notes
If you use boneless and skinless thighs or chicken breasts, please take note that your chicken will look white as there is no skin and the broil function won’t char the meat and make it dark. Double the quantity of the marinade (honey, lime, cayenne pepper and salt) for stronger flavor if you like. You may also make this recipe on a skillet or cast-iron pan on medium heat.

Please make sure that you keep turning the chicken if you cook on the skillet or pan as it might get dark very quickly because the honey.

Whichever part of chicken you use, you can make this dish all year long: bake in the oven, outdoor on the grill, or just cook on skillet or cast-iron pan.

Honey Sriracha Chicken

10- oz zucchinis
1 tablespoon olive oil
2 cloves garlic minced
12 oz boneless skinless chicken breast, cut into cubes
1 tablespoon chopped scallion
White sesame for garnishing

Sauce:
2 tablespoons honey
1 tablespoon Sriracha
1 1/2 tablespoons soy sauce
1 teaspoon sesame oil
1/2 tablespoon cornstarch
2 tablespoons water

Cut 1-inch off both ends of the zucchinis and use the spiralizer to make the zucchini noodles. Transfer the zoodles to two serving bowls. Add all the ingredients for the Sauce in a bowl. Whisk to mix well.

Heat up a skillet with the olive oil. Saute the garlic until aromatic. Add the chicken and stir fry until the surface turns white, follow by the Sauce. Stirring continuously until the chicken is completely cooked through and the sauce thickens. Add the scallion, stir to mix well.

Top the zoodles with the chicken, toss to mix well. Garnish with the white sesame and serve immediately.

Recipe Notes
Discard any liquid seeping out of the zoodles, if any.

Garlic Sriracha Chicken

2 lbs skinless and boneless chicken thighs
1/4 teaspoon white sesame
1 tablespoon chopped scallion

Marinade:
3 cloves garlic minced
2 1/2 tablespoons soy sauce
1 1/2 tablespoons honey
3 teaspoons Sriracha
1 teaspoon sugar
1 teaspoon sesame oil
Pinch of salt

Preheat the oven to 400F.

Rinse the chicken thighs with water. Pat try with paper towels.

Mix all the ingredients in the Marinade. Stir to combine well.

Combine the chicken thighs with the Marinade and marinate for 15 minutes.

Transfer the chicken and all the garlic Sriracha marinade to a baking sheet lined with parchment paper or aluminum foil. Cover the chicken with aluminum foil to prevent burning.

Bake the chicken for 20 minutes, or until cooked. Remove the foil, spoon the dripping over the chicken and broil the chicken for 1 minute to char the surface of the chicken. Remove from heat, sliced into pieces, garnish with the white sesame, scallions and serve immediately.

Notes: For the best results, use boneless and skinless chicken thighs but you can certainly use chicken breast or even chicken drumsticks.

Hoisin Sriracha Chicken

1 1/2 lbs 4 boneless chicken thighs (skin on or off)
3 cloves garlic minced
1- inch piece ginger peeled and minced
1 1/2 tablespoons hoisin sauce
1/2 tablespoon Sriracha sauce
1 tablespoon honey
1 tablespoon soy sauce
Pinch of salt
1 tablespoon oil
White sesame optional

In a big bowl, combine the chicken with the garlic, ginger, hoisin sauce, Sriracha sauce, honey, soy sauce and salt. Stir to combine well and let marinate for 15 minutes.

Heat up a skillet and add the oil on medium heat. When the skillet is hot, add the chicken (reserve the marinade), skin side down first and pan-fry both sides. Pan fry until the skin turn nicely brown. Add the marinade into the skillet and turn the heat to low. Continue to cook the chicken while the sauce reduces to a thicker consistency. When the chicken is cooked through, turn off the heat, garnish with white sesame and serve immediately with steamed rice.

Soy-Glazed Chicken

1 1/2 lbs boneless, skinless chicken breasrs
2 1/2 tablespoons soy sauce
1 teaspoon five-spice powder
1 tablespoon Chinese rice wine or Japanese cooking sake
1 teaspoon sesame oil
2 heaping tablespoons sugar
1 1/2 tablespoons oil
2 cloves garlic minced
White sesame
Chopped scallion

Debone the chicken thighs following the instructions here. Mix the soy sauce, five spice powder, wine, sesame oil and sugar together. Whisk to dissolve sugar completely. Add the sauce mixture to the chicken. Stir to coat well.

Heat up a skillet on low to medium heat and add the oil. When the oil is heated, add the garlic and saute until they turn light brown. Add the chicken and all the sauce into the skillet and cook slowly, for about 8 to 10 minutes, or until the chicken is cooked through and the sauce reduces.

Remove the chicken from the skillet, garnish with white sesame and scallion, serve hot with steamed rice.

You may use boneless and skinless chicken thighs, chicken breasts, or chicken drumsticks. I used low sodium soy sauce. If your sauce mixture is too salty, add some water to dilute or more sugar to taste.

Sweet Pepper Chicken

8 oz. mini sweet peppers
12 oz. boneless and skinless chicken breasts cut into pieces
Salt
Ground black pepper
2 tablespoons oil
2 cloves garlic minced

Sauce:
1 tablespoon soy sauce
1 tablespoon oyster sauce
3 tablespoons Thai sweet chili sauce
1 teaspoon Apple cider vinegar or rice vinegar
2 tablespoons water

Slice and remove the top part of the mini sweet peppers. Cut lengthwise into halves to remove the seeds inside of the peppers. Cut into wedges. Set aside.

Mix all the ingredients in the Sauce together, stir to mix well. Set aside.

Season the chicken with salt and ground black pepper. Heat up a wok or skillet over high heat and add 1 tablespoon of the oil. When the oil is heated, add the chicken and cook until both sides of the chicken slightly brown. Dish out and set aside.

In the same work or skillet, add the remaining oil. Add the garlic and stir fry until aromatic. Add the mini sweet peppers, stir and toss continuously, about 10 seconds.

Add the sauce into the wok or skillet, stir to combine well with the mini sweet peppers. Transfer the chicken back into the wok, stir a few times to blend well. Turn off the heat and serve immediately.

Perfect Brown Rice

1 cup short, medium, or long-grain brown rice
Kosher salt, to taste

Rinse rice in a strainer under cold running water for 30 seconds. Bring 12 cups water to a boil in a large pot with a tight-fitting lid over high heat. Add the rice, stir it once, and boil, uncovered, for 30 minutes. Pour the rice into a strainer over the sink.

Let the rice drain for 10 seconds, then return it to the pot, off the heat. Cover the pot and set it aside to allow the rice to steam for 10 minutes. Uncover the rice, fluff with a fork, and season with salt.

Spicy Tomato Chicken

2 lbs boneless skinless chicken thighs cut into pieces
1 large onions cut into pieces
7 oz green peas if frozen is used, thawed first
6 potatoes cut into pieces and deep fry
1 can 16 oz crushed tomato
4 inches cinnamon stick
5 pieces cardamon mace
6 Tbsp of Canola oil

CHILI PASTE:
15 bird’s eye red chilis or 3 large red chilis or you can skip the chili
25 shallots peeled or 1 big red onion (peeled and cut into big pieces)
6 cloves garlic peeled
2 inches ginger peeled
1 tsp of shrimp paste/belacan available at Asian grocery stores

SEASONINGS:
Salt to taste
2 Tbsp sugar

MARINADE:
3 Tbsp grounded coriander seeds

Heat about 3 Tbsp of oil in a heavy-bottom pot, stir-fry coriander-marinated chicken till half cooked and set aside.

Fry the chili paste till fragrant with 3 Tbsp of canola oil. Add in cinnamon, cardamom, onion, chicken, tomato paste and potato, stir-fry well.

Add in seasonings and water, cook until chicken is cooked through and tender. Lastly, add in green peas and mix well. Turn off the heat.