Sambal Chicken With Peppers by Lazy Darren

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.

• Ready In: 30 mins
• Serves: 2
• Yields: 1 dish

Ingredients

• 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

Directions

1. Slice the chicken into 1 cm thick slices, try to get pieces of equal size. Wash hands.
2. Stir fry the garlic and the onions for about 2 mins under medium fire.
3. Add the chicken slices, stir fry till slightly cooked.
4. Add the chinese wine.
5. Add the both chili paste and continue frying for about 1 minute.
6. Add in the half the amount of chicken stock and continue to fry until the sauce reduces.
7. Squeeze in juice of one lime.
8. Add green and red peppers. Fry for 2 minutes.
9. Serve with rice.