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Yields1 Serving
  cup Kecap Manis (Indonesian Sweet Soy Sauce)
 2 tbsp Sweet Chili Sauce
 2 tbsp Cooking Sherry
 1 lb Chicken Breast
 1 bunch Baby Chinese Broccoli (Kai Lan)
 ½ cup Unsalted Roasted Peanuts
 1 ½ tbsp Peanut Oil
 100 g Fresh Shiitake Mushrooms
 2 cups Long Grain Rice
1

Combine the kecap manis, sweet chilli sauce and sherry in a medium bowl. Add the chicken and toss to coat. Cover and place in the fridge for 10 minutes to marinate (or longer if time permits).

2

Meanwhile, wash and dry the gai lum. Cut the stems from the leaves. Roughly chop the stems and leaves, keeping them separate. Heat a wok over high heat until hot. Add the peanuts and stir-fry for 3 minutes or until toasted. Transfer to a chopping board.

3

Add the oil to the wok and heat for 30 seconds. Add the gai lum stems and stir-fry for 30 seconds. Stir in the chicken mixture and reduce heat to medium. Cover and cook, stirring occasionally, for 4 minutes. Add the mushrooms and cook, tossing, for 1 minute. Add the gai lum leaves and cook, tossing, for 1 minute or until they just wilt. Roughly chop the peanuts and add to the wok. Toss gently to combine. Serve immediately with the steamed rice.

Ingredients

  cup Kecap Manis (Indonesian Sweet Soy Sauce)
 2 tbsp Sweet Chili Sauce
 2 tbsp Cooking Sherry
 1 lb Chicken Breast
 1 bunch Baby Chinese Broccoli (Kai Lan)
 ½ cup Unsalted Roasted Peanuts
 1 ½ tbsp Peanut Oil
 100 g Fresh Shiitake Mushrooms
 2 cups Long Grain Rice

Directions

1

Combine the kecap manis, sweet chilli sauce and sherry in a medium bowl. Add the chicken and toss to coat. Cover and place in the fridge for 10 minutes to marinate (or longer if time permits).

2

Meanwhile, wash and dry the gai lum. Cut the stems from the leaves. Roughly chop the stems and leaves, keeping them separate. Heat a wok over high heat until hot. Add the peanuts and stir-fry for 3 minutes or until toasted. Transfer to a chopping board.

3

Add the oil to the wok and heat for 30 seconds. Add the gai lum stems and stir-fry for 30 seconds. Stir in the chicken mixture and reduce heat to medium. Cover and cook, stirring occasionally, for 4 minutes. Add the mushrooms and cook, tossing, for 1 minute. Add the gai lum leaves and cook, tossing, for 1 minute or until they just wilt. Roughly chop the peanuts and add to the wok. Toss gently to combine. Serve immediately with the steamed rice.

Kecap Manis Chicken With Peanuts

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