No, that’s not a typo below — it really is one-quarter cup of sambal oelek. Don’t worry though, the spiciness is balanced out by all the other ingredients, and all that’s left is a pleasant background heat with every bite of chicken stir fry.
- 1 tablespoon vegetable oil
- 1 chicken breast, cut into 1-inch cubes
- ¼ cup sambal oelek
- 1 tablespoon fish sauce
- ½ onion, sliced thinly
- 8 ounces white button mushrooms, sliced thinly
- 5 scallions, sliced thinly on a bias
- 15 basil leaves, torn
- Cooked Jasmine or basmati rice, for serving
Heat the oil in a wok or 10-inch skillet over high heat. Meanwhile, combine the chicken with the sambal oelek and fish sauce in a bowl.
When the oil is shimmering, add the chicken and cook for 2 minutes, shaking the pan occasionally, or if using a wok, stirring occasionally.
Add the onions and mushrooms and mix well. Allow to cook until the onions and mushrooms are tender — approximately 3 minutes.
Remove from the heat, and add the scallions and basil leaves. Allow the basil to wilt slightly. Serve immediately with Jasmine or basmati rice.