Prep 20 mins
Cook 10 mins
Sambal chilli is a popular condiment particularly in Asia, whether its used as a dipping sauce or as a gravy. Purists will make their own sambal but these days, makers of chilli have raised the bar that some prefer ready mades to the real thing. This sambal chicken that I have prepared is easy, tasty and best of all you can control the heat. For me, if I am dripping buckets at the end of the meal, it's a wrap for me, but you can tone it down if you like.
- 200 -250 g chicken breasts
- 1⁄2 green bell pepper, sliced
- 1⁄2 red bell pepper, sliced
- 1 medium white onion, sliced
- 2 garlic cloves, chopped
- 1 lime
- 1⁄4 cup chicken stock
- 1 tablespoon Chinese wine
- 2 teaspoons olive oil
- 1 tablespoon seafood chili paste, Singlong brand
- 1 teaspoon sambal belachan chili paste, Singlong brand
- Slice the chicken into 1 cm thick slices, try to get pieces of equal size. Wash hands.
- Stir fry the garlic and the onions for about 2 mins under medium fire.
- Add the chicken slices, stir fry till slightly cooked.
- Add the chinese wine.
- Add the both chili paste and continue frying for about 1 minute.
- Add in the half the amount of chicken stock and continue to fry until the sauce reduces.
- Squeeze in juice of one lime.
- Add green and red peppers. Fry for 2 minutes.
- Serve with rice.