Chicken Paprik
30 minutes
5 Servings
The word "Paprik" is taken from Thai where "Pad" stands for stir-fry and "Prik" stands for chili. This dish is one of the favourite staples in Malaysian cuisine. Chicken Paprik is not only packed with delicious taste but also high in protein.
Nutrition Value in 1 Serving
Calories
241 kcal
Carbohydrate
14.1 g
Protein
17.1 g
Fat
13.0 g
Sodium
465.8 mg
Ingredients:
| 3 tbsp | Cooking oil |
| 1 stalk | Lemongrass, crushed |
| 2 pips | Garlic, crushed |
| 1 cm | Ginger, thinly sliced |
| 1 tbsp | Ground chili paste |
| 400 g | Chicken meat, cut into 2cm cubed |
| 1/2 tbsp | Sweet soy sauce |
| 1 tbsp | Chili sauce |
| 1/2 tbsp | Oyster sauce |
| 1 pc | Kaffir lime leave, thinly sliced |
| 1/2 cup | Water |
| 1 no | Holland onion, thick sliced |
| 50 g | Young corn, sliced lengthwise |
| 50 g | Long bean, cut into 3cm |
| 50 g | Carrot, cut into 3cm |
| 50 g | Cauliflower, cut into florets |
| 50 g | Red and green chili, thin sliced |
| 3 pcs | Bird eyes chili, crushed |
| 1 1/8 tsp | AJI-NO-MOTO® |
| 1/2 tsp | Salt |
- Heat the cooking oil, stir-fry lemongrass, garlic, ginger and chili paste. Stir until fragrant.
- Add in chicken meat and stir until half cooked.
- Add in sweet soy sauce, chili sauce, oyster sauce and kaffir lime leaves. Stir well.
- Lastly, add water and all vegetables. Let it simmer for 3 – 4 minutes.
- Season with AJI-NO-MOTO® and salt, ready to serve.
With the application of AJI-NO-MOTO®, it is able to reduce about 16% of sodium while maintaining the same deliciousness of the dish.
AJI-NO-MOTO® Recipes
