Stir Fried Chicken

Nothing satiates the usual Malaysian cravings the way stir fried chicken can 😀 Whip this up to enjoy with a bowl of rice, for a meal that tastes like home, anytime and anywhere you are!

Prep Time

Cook Time

Total Time


Quick & Easy


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 150g Boneless, skinless Chicken breasts (cut into 1in)
 2 tbsp Soy Sauce
 4 tbsp White Grape Juice
 1/4 tsp Cayenne Pepper
 2 tbsp Cooking oil
 1 Onion
 2 cloves Garlic
 1 tsp Ground Coriander
 1 tbsp White Vinegar
 1/2 Chinese Cabbage
 3/4 cup Water Chestnuts (canned)
 2 tsp Tomato Paste
 1/4 tsp Red-Pepper flakes
 3 tbsp Water
 3 tbsp Spring Onions
 1/4 tsp Salt


  1. Combine the cut chicken breast with 1 tbsp soy sauce, 2 tbsp white grape juice, and cayenne pepper in a bowl. Marinate for 10 minutes.
  2. In a wok, heat 1 tbsp of cooking oil over high heat. Add the chicken and stir until almost cooked, for about 2 minutes.
  3. Add the remaining 1 tbsp oil to the wok. Add the onion, garlic, & ground coriander. Stir well, until the onions are golden brown, about 4 minutes. Add the remaining 2 tbsp of white grape juice and white vinegar. Cook for another 1 min.
  4. Add the cut Chinese cabbage, water chestnuts, 1tsp of soy sauce, tomato paste, chili flakes, and water then cook, stirring, for 3 minutes. Finally add the salt (adjust to your preference).

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