This Singapore Chicken Stir Fry, Nyonya/ Peranakan style, is a delicious stir fry ready in under 30 minutes and best enjoyed with rice.
🐣 Ingredients
You will need a few simple ingredients for this savory Asian chicken stir fry recipe:
- 1 lb/ 450g chicken thigh: cut into 1.5 inch slices. If you use chicken breast, I would recommend marinating overnight to keep the meat tender; if not, it may dry out.
- 2 Tablespoon shaoxing wine
- ¼ teaspoon salt: add the shaoxing and salt to marinade the chicken for 20 minutes (which is the time taken to bring chicken back to room temperature, keeping it juicy, so no extra time!) Once the chicken is cooked, taste again and you may need to add another ¼ teaspoon of salt (depending on how salty your dark soy sauce is.)
- 2 inches fresh ginger, sliced: so important for the taste, do not use ginger powder!
- 5 cloves fresh garlic cloves, sliced
- 1 Tablespoon soybean paste (taucheo): you should be able to use miso or doenjang instead, with some slight changes in the amount of soy sauce but I have not tested these substitutions.
- 1 teaspoon dark soy sauce
- ¾ Cup of water (or as needed)
🔪 Step-by-Step Instructions
- Marinate the chicken in the shaoxing wine and salt for 20 minutes, at room temperature. this is also the time taken to bring chicken back to room temperature (which ensures it remains juicy after cooking.)
2. Using medium-high or high heat, fry the ginger and garlic till fragrant, then add the soy bean paste. (Be careful not to burn the aromatics- use medium high heat if you're not a stir frying pro- the process will only take 1 minute or so.)
3. Add the chicken and marinade juices, mix and stir fry for 2 minutes.
Add the water and dark soy sauce.
4. Simmer on medium-low heat till cooked through, which takes about 7-10 minutes (would varying depending on the size of your chicken slices.)
You must serve this dish with rice to really enjoy it! (For side dish ideas, here are more popular Singaporean recipes.)
🥡 How to Store
Leftovers should be kept in an airtight container in the fridge.
To re-heat, steaming gives you the best texture. If not, you can stir fry again but may need to add a bit of water. Whichever way you choose, make sure it's thoroughly hot.
🥗 Suggested Accompanying Recipes
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Singapore Nyonya Chicken Stir Fry (under 30 min)
Ingredients
- 1 lb/ 450g chicken thigh: cut into 1.5 inch slices. If you use chicken breast, I would recommend marinating overnight to keep the meat tender; if not, it may dry out.2 Tablespoon shaoxing wine½ teaspoon salt: add the shaoxing and salt to marinade the chicken for 20 minutes (which is the time taken to bring chicken back to room temperature, keeping it juicy, so no extra time!)2 inches fresh ginger, sliced: so important for the taste, do not use ginger powder!5 cloves fresh garlic cloves, sliced1 Tablespoon soybean paste (taucheo): you should be able to use miso or doenjang instead, with some slight changes in the amount of soy sauce but I have not tested these substitutions. 1 teaspoon dark soy sauce¾ Cup of water (or as needed)
Instructions
- Marinate the sliced chicken thigh in the shaoxing wine and salt for 20 minutes, at room temperature. this is also the time taken to bring chicken back to room temeprature (which ensures it remains juicy after cooking.)
- Using medium-high or high heat, fry the ginger and garlic till fragrant, then add the soy bean paste. (Be careful not to burn the aromatics- use medium high heat if you're not a stir frying pro- the process will only take 1 minute or so.)
- Add the chicken and marinade juices, mix and stir fry for 2 minutes.Add the water and dark soy sauce.
- Simmer on medium-low heat till cooked, which takes about 7-10 minutes (would varying depending on the size of your chicken slices.)
Notes
Note: the nutritional information is an estimate automatically calculated using the WPRM recipe maker and I am not responsible for its veracity.
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