What are the main ingredients in Glazed Indonesian Chicken?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Egg/s (optional)

What is the nutritional information of Glazed Indonesian Chicken?

Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams

How do I prepare Glazed Indonesian Chicken?

SOUTHEAST ASIAN SATISFACTION: Spoon the veggie fried rice into bowls, top with the sticky chicken, and pour over any pan juices to taste. Garnish with the green spring onion slices and the toasted sesame seeds. Oh yes! FLUFFY BASMATI: Rinse the rice and place in a pot over a medium-high heat. Submerge in 450ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 8-10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. On completion, drain if necessary and fluff up with a fork. PREP THE CHICKEN & TOAST THE SEEDS: Rinse the chicken mini fillets to get rid of any residue from the packet and pat dry with paper towel. Season and set aside until frying. Place a nonstick pan over a medium heat. When hot, toast the sesame seeds for 2-4 minutes until the white ones are lightly browned, shifting occasionally. On completion, set the seeds aside to cool and set the pan aside for use in step 4. FRIED RICE FRY-UP: When the rice has 5 minutes remaining, place a pan or wok (that has a lid) over a medium heat. When hot, dry fry the cabbage and carrot for 2-3 minutes, shifting as it wilts. Remove on completion and return the pan or wok to the heat. Add in a drizzle of oil and the grated ginger, grated garlic, white spring onion slices, and chopped chilli (to taste). Fry for 1-2 minutes until fragrant, shifting constantly. [Option for egg fried rice: Beat 2 eggs and stir them into the pan. Cook for 2-3 minutes until a firm scramble, stirring continuously. Now, just continue to follow the remainder of this step!] Increase the heat to medium-high and toss through the cooked rice until combined. Toss through the edamame beans and the cabbage and carrot for a minute until evenly distributed. Remove the pan or wok from the heat, pop on the lid, and set aside for serving. GET STYLIN’ WITH THAT SAUCE: Return the nonstick pan to a medium heat with another drizzle of oil. When hot, fry the chicken for 1-2 minutes per side until cooked through and golden. You may need to do this step in batches. During the final minute, pour over the Indonesian-Style sauce, tossing continuously to coat. Remove from the heat on completion.

What should be prepared from my kitchen to make Glazed Indonesian Chicken?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Egg/s (optional)

Glazed Indonesian Chicken

This one’ll have the Bali lovers reminiscing with every bite. Pan-fried mini fillets, glazed with Indonesian soy sauce and laid over fried rice with garlic, ginger, chilli, edamame beans, cabbage, and carrot. Also included is an optional method for egg fried rice!

Glazed Indonesian Chicken

with veggie fried rice, edamame beans & toasted sesame seeds

Hands on Time: 35 - 50 minutes

Overall Time: 40 - 55 minutes

Ingredients:

Chicken
Edamame Beans
Free-range Chicken Mini Fillets
Fresh Chilli
Fresh Ginger
Garlic Clove
Indonesian-Style Sauce
Mixed Sesame Seeds
Shredded Red Cabbage & Julienne Carrot
Spring Onion
White Basmati Rice

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel
Egg/s (optional)

Serves 1

FLUFFY BASMATI
Rinse the rice and place in a pot over a medium-high heat. Submerge in 225ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 8-10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. On completion, drain if necessary and fluff up with a fork.
PREP THE CHICKEN & TOAST THE SEEDS
Rinse the chicken mini fillets to get rid of any residue from the packet and pat dry with paper towel. Season and set aside until frying. Place a nonstick pan over a medium heat. When hot, toast the sesame seeds for 2-4 minutes until the white ones are lightly browned, shifting occasionally. On completion, set the seeds aside to cool and set the pan aside for use in step 4.
FRIED RICE FRY-UP
When the rice has 5 minutes remaining, place a pan or wok (that has a lid) over a medium heat. When hot, dry fry the cabbage and carrot for 1-2 minutes, shifting as it wilts. Remove on completion and return the pan or wok to the heat. Add in a drizzle of oil and the grated ginger, grated garlic, white spring onion slices, and chopped chilli (to taste). Fry for 1-2 minutes until fragrant, shifting constantly. [Option for egg fried rice: Beat an egg and stir it into the pan. Cook for 1-2 minutes until a firm scramble, stirring continuously. Now, just continue to follow the remainder of this step!] Increase the heat to medium-high and toss through the cooked rice until combined. Toss through the edamame beans and the cabbage and carrot for a minute until evenly distributed. Remove the pan or wok from the heat, pop on the lid, and set aside for serving.
GET STYLIN’ WITH THAT SAUCE
Return the nonstick pan to a medium heat with another drizzle of oil. When hot, fry the chicken for 1-2 minutes per side until cooked through and golden. During the final minute, pour over the Indonesian-Style sauce, tossing continuously to coat. Remove from the heat on completion.
SOUTHEAST ASIAN SATISFACTION
Spoon the veggie fried rice into a bowl, top with the sticky chicken, and pour over any pan juices to taste. Garnish with the green spring onion slices and the toasted sesame seeds. Oh yes!

White Basmati Rice - 75ml
Free-Range Chicken Mini Fillets - 150g
Mixed Sesame Seeds - 5ml
Shredded Red Cabbage & Julienne Carrot - 75g
Fresh Ginger - 20g
Garlic Clove - 2
Spring Onion - 1
Fresh Chilli - 1
Edamame Beans - 40g
Indonesian-Style Sauce - 45ml

Download the Recipe

Serves 2

FLUFFY BASMATI
Rinse the rice and place in a pot over a medium-high heat. Submerge in 450ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 8-10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. On completion, drain if necessary and fluff up with a fork.
PREP THE CHICKEN & TOAST THE SEEDS
Rinse the chicken mini fillets to get rid of any residue from the packet and pat dry with paper towel. Season and set aside until frying. Place a nonstick pan over a medium heat. When hot, toast the sesame seeds for 2-4 minutes until the white ones are lightly browned, shifting occasionally. On completion, set the seeds aside to cool and set the pan aside for use in step 4.
FRIED RICE FRY-UP
When the rice has 5 minutes remaining, place a pan or wok (that has a lid) over a medium heat. When hot, dry fry the cabbage and carrot for 2-3 minutes, shifting as it wilts. Remove on completion and return the pan or wok to the heat. Add in a drizzle of oil and the grated ginger, grated garlic, white spring onion slices, and chopped chilli (to taste). Fry for 1-2 minutes until fragrant, shifting constantly. [Option for egg fried rice: Beat 2 eggs and stir them into the pan. Cook for 2-3 minutes until a firm scramble, stirring continuously. Now, just continue to follow the remainder of this step!] Increase the heat to medium-high and toss through the cooked rice until combined. Toss through the edamame beans and the cabbage and carrot for a minute until evenly distributed. Remove the pan or wok from the heat, pop on the lid, and set aside for serving.
GET STYLIN’ WITH THAT SAUCE
Return the nonstick pan to a medium heat with another drizzle of oil. When hot, fry the chicken for 1-2 minutes per side until cooked through and golden. You may need to do this step in batches. During the final minute, pour over the Indonesian-Style sauce, tossing continuously to coat. Remove from the heat on completion.
SOUTHEAST ASIAN SATISFACTION
Spoon the veggie fried rice into bowls, top with the sticky chicken, and pour over any pan juices to taste. Garnish with the green spring onion slices and the toasted sesame seeds. Oh yes!

White Basmati Rice - 150ml
Free-Range Chicken Mini Fillets - 300g
Mixed Sesame Seeds - 10ml
Shredded Red Cabbage & Julienne Carrot - 150g
Fresh Ginger - 40g
Garlic Clove - 4
Spring Onion - 2
Fresh Chilli - 2
Edamame Beans - 80g
Indonesian-Style Sauce - 90ml

Download the Recipe

Serves 3

FLUFFY BASMATI
Rinse the rice and place in a pot over a medium-high heat. Submerge in 450ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 8-10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. On completion, drain if necessary and fluff up with a fork.
PREP THE CHICKEN & TOAST THE SEEDS
Rinse the chicken mini fillets to get rid of any residue from the packet and pat dry with paper towel. Season and set aside until frying. Place a nonstick pan over a medium heat. When hot, toast the sesame seeds for 2-4 minutes until the white ones are lightly browned, shifting occasionally. On completion, set the seeds aside to cool and set the pan aside for use in step 4.
FRIED RICE FRY-UP
When the rice has 5 minutes remaining, place a pan or wok (that has a lid) over a medium heat. When hot, dry fry the cabbage and carrot for 2-3 minutes, shifting as it wilts. Remove on completion and return the pan or wok to the heat. Add in a drizzle of oil and the grated ginger, grated garlic, white spring onion slices, and chopped chilli (to taste). Fry for 1-2 minutes until fragrant, shifting constantly. [Option for egg fried rice: Beat 2 eggs and stir them into the pan. Cook for 2-3 minutes until a firm scramble, stirring continuously. Now, just continue to follow the remainder of this step!] Increase the heat to medium-high and toss through the cooked rice until combined. Toss through the edamame beans and the cabbage and carrot for a minute until evenly distributed. Remove the pan or wok from the heat, pop on the lid, and set aside for serving.
GET STYLIN’ WITH THAT SAUCE
Return the nonstick pan to a medium heat with another drizzle of oil. When hot, fry the chicken for 1-2 minutes per side until cooked through and golden. You may need to do this step in batches. During the final minute, pour over the Indonesian-Style sauce, tossing continuously to coat. Remove from the heat on completion.
SOUTHEAST ASIAN SATISFACTION
Spoon the veggie fried rice into bowls, top with the sticky chicken, and pour over any pan juices to taste. Garnish with the green spring onion slices and the toasted sesame seeds. Oh yes!

White Basmati Rice - 150ml
Free-Range Chicken Mini Fillets - 300g
Mixed Sesame Seeds - 10ml
Shredded Red Cabbage & Julienne Carrot - 150g
Fresh Ginger - 40g
Garlic Clove - 4
Spring Onion - 2
Fresh Chilli - 2
Edamame Beans - 80g
Indonesian-Style Sauce - 90ml

Download the Recipe

Serves 4

FLUFFY BASMATI
Rinse the rice and place in a pot over a medium-high heat. Submerge in 900ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 8-10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. On completion, drain if necessary and fluff up with a fork.
PREP THE CHICKEN & TOAST THE SEEDS
Rinse the chicken mini fillets to get rid of any residue from the packet and pat dry with paper towel. Season and set aside until frying. Place a large, nonstick pan over a medium heat. When hot, toast the sesame seeds for 2-4 minutes until the white ones are lightly browned, shifting occasionally. On completion, set the seeds aside to cool and set the pan aside for use in step 4.
FRIED RICE FRY-UP
When the rice has 5 minutes remaining, place a large pan or wok (that has a lid) over a medium heat. When hot, dry fry the cabbage and carrot for 3-4 minutes, shifting as it wilts. Remove on completion and return the pan or wok to the heat. Add in a drizzle of oil and the grated ginger, grated garlic, white spring onion slices, and chopped chilli (to taste). Fry for 1-2 minutes until fragrant, shifting constantly. [Option for egg fried rice: Beat 4 eggs and stir them into the pan. Cook for 3-4 minutes until a firm scramble, stirring continuously. Now, just continue to follow the remainder of this step!] Increase the heat to medium-high and toss through the cooked rice until combined. Toss through the edamame beans and the cabbage and carrot for a minute until evenly distributed. Remove the pan or wok from the heat, pop on the lid, and set aside for serving.
GET STYLIN’ WITH THAT SAUCE
Return the nonstick pan to a medium heat with another drizzle of oil. When hot, fry the chicken for 1-2 minutes per side until cooked through and golden. You may need to do this step in batches. During the final minute, pour over the Indonesian-Style sauce, tossing continuously to coat. Remove from the heat on completion.
SOUTHEAST ASIAN SATISFACTION
Spoon the veggie fried rice into bowls, top with the sticky chicken, and pour over any pan juices to taste. Garnish with the green spring onion slices and the toasted sesame seeds. Oh yes!