Chicken Balinese


(1 vote) 5 1

Balinese chicken or (ayam pelalah) is a traditional and authentic Balinese dish. This stir fry method of preparation simply enhances the flavors even more.

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Time needed

15 min preparation + 15 min cooking

Serving Size / Yield

4 servings


  • 8 Boneless skinless chicken thighs
  • 1/4 tsp. Salt
  • 1/4 tsp. Black pepper
  • 1 sm. onion (coarsely chopped)
  • 2 Cloves garlic
  • 1 Tbsp. Chopped fresh ginger
  • 8 Unsalted roasted cashews
  • 1/4 tsp. Ground red pepper
  • 3 Tbsp. Vegetable oil
  • 1/2 C. Ketchup
  • 1 Tbsp. Brown sugar
  • 1 Tbsp. Soy sauce
  • Hot cooked rice
  • Lime wedges (for garnish)


Rinse chicken and pat dry with paper towels. Cut chicken crosswise into 3/4 inch wide strips. Place chicken on a large plate and sprinkle with salt and black pepper. Combine onion, garlic, ginger, cashews, and red pepper in a food processor (or blender); process until smooth paste forms, stopping occasionally to scrape the sides of the container. Set aside. Heat the wok over medium high heat until hot. Drizzle oil into the wok and heat 30 seconds. Add chicken and stir fry about 4 minutes or until chicken is well browned and no longer pink in the center. Reduce heat to medium. Spoon off all but 1 tablespoon of the oil from the wok. Add onion mixture to chicken and gently stir fry 2 minutes. Add ketchup, sugar, and soy sauce. Stir fry until sugar dissolves. Spoon chicken mixture around the rim of a serving plate. Spoon hot cooked rice into the center. Garnish with lime wedges(if desired).

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