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Kecap manis chicken with peanuts
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Prep Time:
10 minutes
Cook Time:
10 minutes
Total Time:
20 minutes
Quick and flavorful nut stir-fry.
Ingredients:
  • 80ml (1/3 cup) kecap manis (sweet Indonesian soy sauce)
  • 44.00 gm sweet chilli sauce
  • 40.00 ml sweet sherry
  • 500g chicken tenderloins, cut in half crossways
  • 1 bunch gai lan (Chinese broccoli), ends trimmed
  • 80g (1/2 cup) unsalted roasted peanuts
  • 27.30 gm peanut oil
  • 100g shiitake mushrooms, thickly sliced
  • Steamed white long-grain rice, to serve
Instructions:
  • In a bowl, mix the kecap manis, sweet chilli sauce, and sherry. Add the chicken and toss until coated. Refrigerate for 10 minutes to marinate, or longer if desired.
  • Prepare the gai lum by washing and drying it. Remove the stems from the leaves, then roughly chop them while keeping them separated.
  • Preheat a wok over high heat until sizzling. Toss in the peanuts and stir-fry for 3 minutes until beautifully toasted. Move the peanuts to a chopping board.
  • Heat oil in a wok for 30 seconds. Add gai lum stems, stir-fry for 30 seconds, then stir in the chicken mixture. Reduce heat, cover, and cook for 4 minutes. Toss in mushrooms, cook for 1 minute. Finally, add gai lum leaves and cook until wilted, about 1 minute.
  • Coarsely chop the peanuts and gently mix into the wok. Serve right away with steamed rice.

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