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Chicken >> Malaysian-style Spiced Chicken
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Chicken >> Malaysian-style Spiced Chicken


12 Ounces Skinless, Boneless Chicken Thighs Or Breast Halves 2 Teaspoons Ground Coriander 1 ½ Teaspoons Ground Cumin 1 Teaspoon Ground Turmeric 1 Teaspoon Ground Nutmeg ¾ Teaspoon Ground Cinnamon ¼ Teaspoon Ground Cloves 2/3 Cup Water ¼ Cup Cider Vinegar 3 Tablespoons Sugar 1 Tablespoon Cornstarch ½ Teaspoon Salt 1 Tablespoon Peanut Or Vegetable Oil 1 Tablespoon Freshly Grated Ginger 4 Garlic Cloves, Finely Minced 2 Medium Onions, Cut Into Thin Wedges 1 Medium Red Or Green Bell Pepper, Cut Into Strips ½ Of A Stalk Lemongrass, Cut Into 2-inch Pieces, Or ½ Teaspoon Finely Shredded Lemon Peel Hot Cooked Couscous Or Rice 3 Tablespoons Coarsely Chopped Roasted Peanuts
Rinse Chicken; Pat Dry With Paper Towels.
Cut Into 1-inch Pieces.
In A Medium Bowl, Combine Coriander, Cumin, Turmeric, Nutmeg, Cinnamon, Ground Red Pepper, And Cloves.
Add Chicken; Stir To Coat; Set Aside.
For Sauce, In A Small Bowl Stir Together Water, Vinegar, Sugar, Cornstarch And Salt.
Set Aside.
Add Oil To A Wok Or Large Skillet.
Preheat Over Medium-high Heat (add More Oil If Necessary During Cooking).
Stir-fry Ginger And Garlic In Hot Oil For 15 Seconds.
Add Onions, Bell Pepper And Lemongrass Or Lemon Peel.
Stir-fry For 2 To 3 Minutes Or Until Vegetables Are Crisp-tender.
Remove Vegetables From Wok.
If Used, Discard Lemongrass.
Add Chicken Mixture To Wok.
Stir-fry For 3 To 4 Minutes Or Until Chicken Is Tender And No Longer Pink, Scraping Bottom Of Wok Constantly To Prevent Spices From Sticking.
Push Chicken From Center Of Wok.
Stir Sauce; Add To Center Of Wok.
Cook And Stir Until Thickened And Bubbly.
Return Cooked Vegetables To Wok.
Stir All Ingredients Together To Coat.
Cook And Stir For 1 To 2 Minutes More Or Until Heated Through.
Serve Immediately With Hot Cooked Couscous Or Rice.
Sprinkle Individual Servings With Chopped Roasted Peanuts.

Makes 4 Servings. You can serve with your family and friends.
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