Malay Spiced Chicken Stir Fry Recipes

Steps:

• Combine all the ingredients for the spice mixture in a small bowl.
• Heat the wok on medium until warm. Add the spice mixture, cook until lightly toasted & fragrant, stirring frequently.
• Return spice mixture back the the bowl then turn the heat on high. Drizzle the oil in a wok & heat for 30 seconds.
• Mix in the vegetables & lemon peel, stir-fry for 5 minutes or until slightly browned. Add in the chicken & spice mixture continue to fry until the chicken is no longer pink.
• Stir in the water, vinegar, sugar, & salt then bring to a boil. Simmer until half the liquid evaporates & the sauce thickens, stir frequently.
• Spoon the stir-fry mixture over hot rice & serve immediately.

Steps:

• Heat the oil in a large, wide pan. Add the onion and fry for 5 mins until softened, stirring every now and then. Stir in the garlic, ginger and cloves, and cook for 5 mins more, stirring frequently to stop it sticking. Add all the remaining spices and the fresh chilli, stir briefly, then tip in the tomatoes with 2 cans of water, plus the chutney and crumbled stock cube.
• Add the chicken thighs, pushing them under the liquid, then cover the pan and leave to cook for 35 mins. Stir well, add the potatoes and cook uncovered for 15-20 mins more until they are tender. Stir in the coriander.
• About 10 mins before you want to serve, make the rice. Put the butter, rice, raisins, sugar and spices in a large pan with 550ml water and 0.5 tsp salt. Bring to the boil and, when the butter has melted, stir, cover and cook for 10 mins. Turn off the heat and leave undisturbed for 5 mins. Fluff up and serve with the curry.

Steps:

• Cut chicken into 1/2-in. strips; place in a resealable plastic bag. Add cornstarch and toss to coat. Combine the soy sauce, ginger and garlic powder; add to bag and shake well. Refrigerate for 30 minutes. , In a large skillet or wok, heat 2 tablespoons of oil; stir-fry chicken until no longer pink, about 3-5 minutes. Remove and keep warm. , Add remaining oil; stir- fry the broccoli, celery, carrots and onion for 4-5 minutes or until crisp-tender. Add water and bouillon. Return chicken to pan. Cook and stir until thickened and bubbly.