eCook Meal
Glossy Indonesian Chicken
with fried rice, edamame beans & toasted sesame seeds
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!
Serving guide
Choose your portion size.
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!
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!
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!
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R203.80
for 4 servings · R50.95 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Fresh Ginger needs 80 gSoya Ginger Chicken Booster Bowl™ 350 g 350 g at R99.99 · 23% of packR22.85
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Garlic Cloves needs 8Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Fresh Chillies needs 2Extra Hot Habanero Chillies 50 g R15.99 · whole pack (size can't be divided)R15.99
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White Basmati Rice needs 300 mlFully Cooked White Basmati Rice 250 g R37.99 · whole pack (size can't be divided)R37.99
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Edamame Beans needs 400 gFrozen Edamame Beans in Pod 500 g 500 g at R89.99 · 80% of packR71.99
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Free-range Chicken Mini Fillets needs 600 gFree Range Chicken Stock Chunks Avg 800 g 800 g at R27.99 · 75% of packR20.99
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Spring Onions needs 4Lay's Spring Onion & Cheese Chips 36 g R10.99 · whole pack (size can't be divided)R10.99
Not in the Woolies basket — source these elsewhere:
- Indonesian-Style Sauce
- Shredded Cabbage & Julienne Carrot
- Mixed Sesame Seeds
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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, Chilli, Edamame Beans, Garlic, Ginger, Indonesian-Style Sauce, Mixed Sesame Seeds, Shredded Cabbage & Julienne Carrot, Spring Onion, 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! 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. 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. 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.
What should be prepared from my kitchen to make Glossy Indonesian Chicken?
Chicken, Chilli, Edamame Beans, Garlic, Ginger, Indonesian-Style Sauce, Mixed Sesame Seeds, Shredded Cabbage & Julienne Carrot, Spring Onion, White Basmati Rice
How many calories does Glossy Indonesian Chicken have?
634 calories
How much fat content does Glossy Indonesian Chicken have?
grams