small chicken breast
cubed (about 200-250g)
med yellow onion
chilli paste or to taste
I used Singlong's nasi lemak sambal chilli
sugar or to taste
Salt and pepper to taste
Chopped coriander and spring onion to garnish
Fried shallot to garnish
Season chicken with salt and pepper.
In a large pot of boiling water, season with salt, and cook macaroni just shy of al-dente.
Drain and set aside.
Heat pan or wok on med high, add oil.
Add garlic and onion, stir-fry until onion is translucent.
Add chicken and stir-fry until almost cooked.
Add prawns and stir-fry for a minute.
Then add celery, and red pepper. Stir-fry for another minute.
Add in ketchup, oyster sauce, chilli paste, and 2 tbsp of water.
Stir-fry until combined.
Add in the drained macaroni, and toss to combine.
Add some water if too dry.
Season with sugar. (This helps to balance the sourness and saltiness of the other sauces.)
Season with salt (if needed) and pepper to taste.
Garnish before serving.
Add sambal chilli tablespoon at a time and adjust to taste.
We have a pretty high tolerance for spiciness so adjust to your family's spice tolerance.