Malay Spiced Chicken Stir-Fry

READY IN: 35mins
Recipe by Nasseh

You will need a wok for this recipe.

Top Review by Tea Jenny

This was a very nice stir fry, I really liked the combination of the spices, they were a bit different from the usual. I used the allspice rather than the cloves, and I had chicken thighs rather than breast, and served it with jasmine rice, my favorite. I also served it with coriander as I had some to use up. A very nice dish, and thank you for posting. Made for ZWT#6 2010

Ingredients Nutrition


  1. Combine all the ingredients for the spice mixture in a small bowl.
  2. Heat the wok on medium until warm. Add the spice mixture, cook until lightly toasted & fragrant, stirring frequently.
  3. Return spice mixture back the the bowl then turn the heat on high. Drizzle the oil in a wok & heat for 30 seconds.
  4. 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.
  5. Stir in the water, vinegar, sugar, & salt then bring to a boil. Simmer until half the liquid evaporates & the sauce thickens, stir frequently.
  6. Spoon the stir-fry mixture over hot rice & serve immediately.

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