Ayam Suwir Balado

Here’s a tasty recipe for Ayam Suwir Balado — shredded chicken stir-fried with spicy garlic, tomato, Fresno chili sauce, lime leaves, and green onions — perfect for two people.

Ayam Suwir Balado (Stir-fried Shredded Chicken with Spicy Garlic Tomato Fresno Chili Sauce)

Equipment

• Medium pot (for boiling chicken)

• Strainer or colander

• Large frying pan or wok

• Cutting board and knife

• Mixing bowl

• Spatula or wooden spoon

• Grater or mortar & pestle (for garlic, if you want to crush it fresh)

Ingredients

• 2 medium chicken breasts (about 300-350g total)

• 3-4 kaffir lime leaves (or substitute with fresh lime zest if unavailable)

• 3 green onions, sliced (white and green parts separated)

• 3 cloves garlic, minced or crushed

• 1 medium tomato, finely chopped

• 2 Fresno chilies, thinly sliced (adjust to heat preference)

• 1 small red onion or shallot, finely sliced

• 1 tsp sugar

• 1/2 tsp salt (adjust to taste)

• 2 tbsp cooking oil (vegetable or coconut oil)

• 1 tbsp lime juice (optional, for freshness)

Preparation Time

• Chicken boiling and shredding: 20 minutes

• Prep chopping and slicing: 10 minutes

• Total prep: 30 minutes

Cooking Time

• Stir-frying: 10 minutes

Preparation

1. Boil the chicken:

   • Place chicken breasts in a pot, cover with water, add a pinch of salt.

   • Boil gently for 15-20 minutes until cooked through.

   • Remove, let cool slightly, then shred chicken finely using your fingers or two forks.

2. Prepare sauce ingredients:

   • Mince garlic, slice Fresno chilies thinly, chop tomato, slice shallot/red onion finely.

   • Separate white and green parts of green onions.

3. Cook the balado sauce:

   • Heat 2 tbsp oil in a frying pan or wok over medium heat.

   • Add garlic, white parts of green onion, and shallots/red onion, sauté until fragrant (about 2-3 minutes).

   • Add sliced Fresno chilies and chopped tomato. Stir and cook for another 3-4 minutes until tomato softens.

4. Add lime leaves and shredded chicken:

   • Tear kaffir lime leaves into pieces and add to pan.

   • Stir in shredded chicken.

   • Season with salt and sugar.

   • Cook and stir for about 5 minutes to let flavors combine.

5. Finish and serve:

   • Taste and adjust seasoning if needed.

   • Turn off heat and stir in lime juice if using.

   • Garnish with green parts of the sliced green onions.

Serving Suggestions

• Serve with steamed white rice.

• Add a side of fresh cucumber or tomato slices for balance.

• Sambal or extra sliced chilies on the side for heat lovers.