Indonesian Ayam Rica-Rica Stir-Fry with Seasonal Vegetables
A vibrant Indonesian-inspired stir-fry featuring chicken simmered in a spicy rica-rica sauce, paired with fresh seasonal vegetables for a flavorful weeknight meal.
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Overview
This Indonesian Ayam Rica-Rica Stir-Fry features tender chicken pieces simmered in a distinctly spicy rica-rica sauce made with fresh chili, shallots, garlic, and aromatic spices. Combined with crisp seasonal vegetables, this dish delivers a beautifully balanced flavor with heat and freshness—perfect for a vibrant and satisfying weeknight meal.
Why you’ll love it
- Bold and complex spicy-savoury flavours from the rica-rica sauce.
- Quick stir-fry method keeps chicken juicy and vegetables crisp.
- Use of seasonal vegetables adds natural freshness and color.
- Easy to prepare with pantry staples and minimal fuss.
Ingredient notes
- Chicken: Skinless boneless chicken thigh is preferred for tenderness and flavor, but breast can be used for a leaner option.
- Rica-rica sauce: Traditional spice paste made from red chili, shallots, garlic, ginger, and lemongrass — feel free to adjust chili quantity to taste.
- Seasonal vegetables: Choose a mix of crunchy and tender veggies like green beans, bell peppers, carrots, or bok choy depending on availability.
- Cooking oil: Use a neutral oil with a high smoke point such as vegetable or canola oil.
Serving & storage
Serve hot over steamed jasmine rice or with warm flatbreads to soak up the spicy sauce. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave until piping hot. For best texture and flavor, consume within 2 days.
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Chef tips
- To reduce heat, remove seeds from bird’s eye chilies before blending.
- Use chicken thigh for juicier results; breast tends to dry out faster in stir-fries.
- Keep vegetables in uniform sizes for even cooking.
- Simmer covered to retain moisture and tenderize chicken.
- Always ensure chicken is cooked through to an internal temperature of 75°C (165°F) for food safety.
Ingredients
- 500 g (1.1 lb)boneless skinless chicken thighs, cut into bite-sized pieces
- 2 tbspvegetable oil
- 6red bird’s eye chilies, deseeded for less heat, chopped
- 4shallots, peeled and sliced
- 3 clovesgarlic, minced
- 1 inch (2.5 cm)fresh ginger, peeled and grated
- 1 stalklemongrass, white part only, finely chopped
- 1 tspturmeric powder
- 1 tspground coriander
- 1 tbsptomato ketchup or finely chopped fresh tomato
- 1 tsppalm sugar or brown sugar
- 1 tspsalt, adjust to taste
- 100 ml (3.4 fl oz)water or chicken stock
- 200 g (7 oz)green beans, trimmed and halved
- 1red bell pepper, sliced thinly
- 1 mediumcarrot, julienned
- 2 handfulsbaby bok choy or other leafy greens
- 2 tbspfresh lime juice
- 2 tbspfresh coriander leaves, chopped (optional)
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Equipment
- wok or large frying pan
- knife
- cutting board
- measuring spoons
- grater
- wooden spoon or spatula
- bowl
Nutrition per serving
- Calories320
- Protein35 g
- Carbs12 g
- Fat12 g
Step-by-step
Step 1
Prepare the rica-rica spice paste by blending or finely chopping the red chilies, shallots, garlic, ginger, and lemongrass until it forms a coarse paste.Step 2
Heat the vegetable oil in a wok or large frying pan over medium-high heat until shimmering.Step 3
Add the spice paste to the hot oil and stir-fry for 2–3 minutes until fragrant and the shallots start to soften.Step 4
Add turmeric powder, ground coriander, tomato ketchup, palm sugar, and salt; stir to combine evenly with the paste.Step 5
Add the chicken pieces to the wok and stir continuously for 4–5 minutes until they start to brown lightly on all sides.Step 6
Pour in the water or chicken stock, reduce the heat to medium, cover, and let the chicken simmer gently for 8 minutes until cooked through and tender.Step 7
Remove the lid and add the green beans, bell pepper, carrot, and baby bok choy to the wok. Stir-fry everything together for 3–4 minutes until the vegetables are tender-crisp.Step 8
Turn off the heat. Stir in fresh lime juice and sprinkle chopped coriander leaves if using. Taste and adjust seasoning if needed.Step 9
Serve immediately with steamed jasmine rice or your choice of accompaniment.
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