Penang Chicken

Use a medium curry paste for this recipe as it best balances the sweetness of the hoisin sauce. Mix the steamed bok choy into the dish or surround the dish with it.



  • 2 teaspoons vegetable oil

  • 2 tablespoons soy sauce

  • 1/2 teaspoon sugar

  • 1 tablespoon white wine

  • 1 tablespoon cornstarch

  • 1 teaspoon Asian chilli sauce

Final Seasoning Sauce:

  • 1 tablespoon rice vinegar

  • 1 tablespoon Indian curry paste

  • 2 tablespoons hoisin sauce

  • 1 tablespoon soy sauce

  • 1 teaspoon sugar

  • 1/4 cup chicken stock or water


  • 12 ounces (375 grams) boneless, skinless chicken breast

  • 1/4 cup vegetable oil

  • 1 tablespoon chopped garlic

  • 1 1-inch knob ginger, peeled and thinly sliced

  • 1 cup onion, cut into large dice

  • 1 red pepper, cut into large dice

  • 3 tablespoons coriander leaves

  • 4 cups packed baby bok choy, steamed


Combine vegetable oil, soy sauce, sugar, white wine, cornstarch and chilli sauce in a large bowl to make marinade. Reserve.

Combine rice vinegar, curry paste, hoisin sauce, soy sauce, sugar and chicken stock in a bowl to make the final seasoning sauce. Reserve.

Cut chicken into thin slices against the grain and place slices in marinade. Mix well and let sit for at least 15 minutes. Drain off any marinade before cooking.

Heat oil in a wok over high heat until very hot. Add chicken and stir-fry for 1 to 2 minutes or until almost cooked through. Remove from wok with a slotted spoon and set aside. Add garlic and ginger to wok and stir-fry for 30 seconds or until just golden, being careful not to burn. Add onion and red pepper and stir fry for 2 minutes or until softened. Return chicken and stir-fry for 1 minute or until just cooked.

Mix in final seasoning sauce, bring to boil, sprinkle with coriander and serve with baby bok choy over rice or noodles. Serves 4.