Nasi Goreng Ayam with a Twist

Ingredients

• 2 cups (400g) jasmine rice 2 cups (400g) jasmine rice
• 2 chicken breasts, boneless and skinless, cut into bite-sized pieces 2 chicken breasts, boneless and skinless, cut into bite-sized pieces
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 onion, finely chopped 1 onion, finely chopped
• 1 carrot, diced 1 carrot, diced
• 1 cup green beans, trimmed and cut into 1-inch pieces 1 cup green beans, trimmed and cut into 1-inch pieces
• 1 bell pepper, diced 1 bell pepper, diced
• 1 cup frozen peas 1 cup frozen peas
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon kecap manis (sweet soy sauce) 1 tablespoon kecap manis (sweet soy sauce)
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 stalk lemongrass, bruised 1 stalk lemongrass, bruised
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, chopped, for garnish Fresh cilantro, chopped, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 10g, 2g
• Carbohydrates (total, sugars): 65g, 5g
• Protein: 25g
• Fiber: 6g
• Salt: 2g

Preparation

1. 1.
   Cook the jasmine rice according to package instructions and set aside.
2. 2.
   In a bowl, combine the chicken pieces with turmeric powder, ground coriander, ground cumin, salt, and pepper. Mix well and let it marinate for at least 30 minutes.
3. 3.
   Heat the vegetable oil in a large wok or skillet over medium-high heat. Add the minced garlic and chopped onion, and sauté until fragrant and golden.
4. 4.
   Add the marinated chicken to the wok and cook until it is browned and cooked through.
5. 5.
   Add the diced carrot, green beans, bell pepper, and frozen peas to the wok. Stir-fry for a few minutes until the vegetables are tender-crisp.
6. 6.
   Push the chicken and vegetables to one side of the wok and add the cooked rice to the other side. Pour the soy sauce and kecap manis over the rice and stir-fry everything together, ensuring the rice is well coated with the sauces.
7. 7.
   Add the bruised lemongrass stalk to the wok for additional flavor. Stir-fry for another 2-3 minutes until everything is well combined and heated through.
8. 8.
   Remove the lemongrass stalk and discard. Taste and adjust the seasoning with salt and pepper if needed.
9. 9.
   Serve the Nasi Goreng Ayam hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Lemongrass — Bruise the lemongrass stalk by lightly pounding it with a rolling pin or the back of a knife. This helps release its aromatic oils and infuse the dish with its unique flavor.

Tips & Tricks

• For an extra burst of flavor, add a squeeze of fresh lime juice over the finished dish.
• Feel free to customize the vegetables according to your preference or what you have on hand.
• To make it spicier, add a chopped chili pepper or a dash of chili sauce.
• Leftover Nasi Goreng Ayam can be stored in the refrigerator for up to 3 days and reheated for a quick and delicious meal.
• Serve with a side of prawn crackers for an authentic Indonesian touch.

Serving advice

Serve the Nasi Goreng Ayam hot as a main course. It can be enjoyed on its own or accompanied by a side of prawn crackers or a fresh cucumber salad.

Presentation advice

Garnish the dish with a sprinkle of fresh cilantro to add a pop of color. Serve it in a traditional Indonesian-style bowl or plate for an authentic touch.