Malaysian Style Rendang Stir-fry Chicken

Malaysian Style Rendang Stir-fry Chicken

Originally served at special occasions among the Minangkabau people of Indonesia, rendang has become a widely popular meat dish in other parts of Asia, like Malaysia, Singapore and the Philippines. The basic paste is made with spices like turmeric, ginger, chillis, galangal and lemongrass. To make rendang, coconut milk and the paste are cooked together with chicken or beef, tofu, mushrooms, mackerel, clams or even tempe. Some say once you taste rendang, you will never look back. Why not give it a try?

Today we are bringing you this quick recipe for Malaysian Style Rendang Stir-fry Chicken, courtesy of Yeo's. 

Serves 4


400g chicken breast, cut into pieces

¼ onion, sliced

½ red pepper (optional), sliced


1 jar Yeo’s Rendang Paste

Preparation method

- Marinate the chicken with the Rendang Paste in a bowl for 4 hours.

- Heat up a frying pan over the medium heat, stir-fry the marinated chicken until fragrant, and simmer for 15-20 minutes.

- Stir occasionally and add water if necessary until chicken becomes tender. Serve hot.

Best served with boiled rice.

Buy the ingredients from Lims

Yeo's Rendang Paste 180g| £1.29 | Add to cart





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