Glossy Indonesian Chicken

Name: Glossy Indonesian Chicken
Prep time: 35 min
Total time: 40 min
Yield: 4 servings
Ingredients: Chicken; Edamame Beans; Free-range Chicken Mini Fillets; Fresh Chilli; Fresh Chillies; Fresh Ginger; Garlic Cloves; Indonesian-Style Sauce; Mixed Sesame Seeds; Shredded Cabbage & Julienne Carrot; Spring Onion; Spring Onions; White Basmati Rice

This one’ll have the Bali-babes reminiscing with every bite. Pan-fried mini fillets, glazed with Indonesian soy sauce and laid over veggie-fried basmati rice with pops of garlic, ginger, chilli, edamame, spring onion, and sprinklings of sesame seeds. Traveling has never been this easy!

Glossy Indonesian Chicken

with fried rice, edamame beans & toasted sesame seeds

4.6

63 reviews

Hands on Time: 35 - 50 minutes

Overall Time: 40 - 55 minutes

Download the Recipe for 2

Ingredients:

From your kitchen:

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

Serves 1

RICE IS NICE
Rinse the rice and place in a pot over a medium-high heat. Submerge in 150ml 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 & TOAST
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 mixed 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.
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 shelled 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.
SAUCE STYLIN’
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.
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 Cabbage & Julienne Carrot - 75g
Fresh Ginger - 20g
Garlic Cloves - 2
Spring Onion - 1
Fresh Chilli - 1
Edamame Beans - 100g
Indonesian-Style Sauce - 45ml

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Serves 2

RICE IS NICE
Rinse the rice and place in a pot over a medium-high heat. Submerge in 300ml 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 & TOAST
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 mixed 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.
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 an egg and stir it 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 shelled 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.
SAUCE STYLIN’
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.
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 - 150ml
Free-range Chicken Mini Fillets - 300g
Mixed Sesame Seeds - 10ml
Shredded Cabbage & Julienne Carrot - 150g
Fresh Ginger - 40g
Garlic Cloves - 4
Spring Onions - 2
Fresh Chilli - 1
Edamame Beans - 200g
Indonesian-Style Sauce - 90ml

Download the Recipe

Serves 3

RICE IS NICE
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 & TOAST
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 mixed 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.
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 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 an egg and stir it 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 shelled 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.
SAUCE STYLIN’
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.
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 - 225ml
Free-range Chicken Mini Fillets - 450g
Mixed Sesame Seeds - 15ml
Shredded Cabbage & Julienne Carrot - 225g
Fresh Ginger - 60g
Garlic Cloves - 6
Spring Onions - 3
Fresh Chillies - 2
Edamame Beans - 300g
Indonesian-Style Sauce - 130ml

Download the Recipe

Serves 4

RICE IS NICE
Rinse the rice and place in a pot over a medium-high heat. Submerge in 600ml 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 & TOAST
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 mixed 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.
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 4-5 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 4-5 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 shelled 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.
SAUCE STYLIN’
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.
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 - 300ml
Free-range Chicken Mini Fillets - 600g
Mixed Sesame Seeds - 20ml
Shredded Cabbage & Julienne Carrot - 300g
Fresh Ginger - 80g
Garlic Cloves - 8
Spring Onions - 4
Fresh Chillies - 2
Edamame Beans - 400g
Indonesian-Style Sauce - 180ml

Download the Recipe

Frequently Asked Questions

What is the preparation time for Glossy Indonesian Chicken?

The preparation time for Glossy Indonesian Chicken with fried rice, edamame beans & toasted sesame seeds is between 35 and 50 minutes.

What is the total time required to make Glossy Indonesian Chicken with fried rice, edamame beans & toasted sesame seeds?

The total time required to make Glossy Indonesian Chicken with fried rice, edamame beans & toasted sesame seeds is between 40 and 55 minutes.

How many servings does Glossy Indonesian Chicken provide?

4 servings

What are the main ingredients in Glossy Indonesian Chicken?

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

What is the nutritional information of Glossy Indonesian Chicken?

Calories: 634, Carbs: 80 grams, Fat: grams, Protein: 52.4 grams, Sugar: 8.3 grams, Salt: 112 grams

How do I prepare Glossy Indonesian Chicken?

SAUCE STYLIN’: 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. 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! RICE IS NICE: Rinse the rice and place in a pot over a medium-high heat. Submerge in 300ml 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 & TOAST: 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 mixed 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. 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 an egg and stir it 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 shelled 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.