Stir Fry this into Rotation

In an effort to cook with sambal as much as possible before heading to Indonesia (hopefully) very soon, I stir fried a massive vat of veggies and chicken for the week. My current stir fry obsession was a peanut sauce based s’fry. Today, we leave that all behind in search of more heat. This recipe plus reading up on the various levels and versions of Indonesian stir fry has me doing the happy dance all over my kitchen. Such a dance is known to still volcanoes threatening to erupt. We’ll see. In the meantime, eat this.

Intro to Sambal Stir Fry

(Adapted from Food&Wine)

  • 1/4 c. + 2 T. canola oil
  • 1 medium onion, diced
  • 2 pounds of chicken thighs, cut into thin strips
  • 2 T. fish sauce
  • 1-2 small heads of broccoli
  • 2 celery ribs, thinly sliced
  • 4 oz. snow peas
  • 4 garlic cloves
  • 1 T. minced, fresh ginger
  • 1 T. sambal oelek (or Chinese chili-garlic sauces)
  • 4 T. hoisin sauce
  • 4 T. oyster sauce
  • juice of two fresh limes
  • For garnish:  scallion, chopped peanuts, ando/or shredded basil leaves
  1. Heat a wok or large stir fry pan over high heat. Add oil.
  2. When oil is nearly smoking, add the onion and chicken. Stir fry until the chicken is cooked through. Add the fish sauce and stir fry for 10 seconds. Remove chicken and onions to a plate and set aside.
  3. Heat another tablespoon or two of oil in the same pan. Add the broccoli, celery, snow peas, garlic, ginger, and stir fry until tender but still crunchy. Maybe 5 minutes.
  4. Return the chicken to the pan along with any chicken and onion juices. Mmmm
  5. Then add the sambal, hoisin, and oyster sauces to the pan. Mix well and stir fry until all is combined and chicken is reheated, about 3 minutes.
  6. All set! Serve with rice or naw. Garnish as desired.


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