Nasi Goreng with Chicken Saté

Name: Nasi Goreng with Chicken Saté with peanut sauce & quick-pickled cucumber
Total time: 25 min
Yield: 2
Cuisine: Indonesian
Ingredients: 2 piece Chicken breast; 1 sachet(s) Nasi-bami spice mix; 120 g Peanut sauce; 150 g Basmati rice; 4 piece Skewers; 1 piece Carrot; 1 piece Garlic; 1 piece Persian cucumber; piece Cucumber; 1 piece Onion; 2 teaspoon Sugar; ½ piece Low sodium chicken stock cube; 2 tablespoon White wine vinegar; 2 tablespoon [Reduced salt] ketjap manis; 2 tablespoon Olive oil; to taste Salt and pepper

with peanut sauce & quick-pickled cucumber

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Basmati rice originates from northern India, where its unique flavour has been treasured for centuries. It adds a perfect touch to this recipe!

Tags:

Family

Allergens:

Pinda's

•Soja

•Zwaveldioxide en sulfiet

•Tarwe

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total25 minutes

Cooking Time25 minutes

DifficultyMedium

Ingredients

Serving amount

1 piece

Chicken breast

½ sachet(s)

Nasi-bami spice mix

60 g

Peanut sauce

(Contains: Pinda's, Soja, Zwaveldioxide en sulfiet, Tarwe)

75 g

Basmati rice

2 piece

Skewers

½ piece

Carrot

½ piece

Garlic

½ piece

Persian cucumber

piece

Cucumber

½ piece

Onion

Not included in your delivery

1 teaspoon

Sugar

¼ piece

Low sodium chicken stock cube

1 tablespoon

White wine vinegar

1 tablespoon

[Reduced salt] ketjap manis

1 tablespoon

Olive oil

to taste

Salt and pepper

Nutrition Values

Energy (kJ)3088 kJ

Calories738 kcal

Fat23.6 g

Saturated Fat4.6 g

Carbohydrate98 g

Sugar30.4 g

Dietary Fiber9.8 g

Protein38.7 g

Salt2.1 g

Potassium324.3 mg

Calcium49.5 mg

Iron0.3 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Bowl

•Pan with Lid

•Bowl

•Large wok or sautépan

•Tall-Sided Pan

•Saucepan

Cooking Steps

Boil plenty of water in a pot or saucepan and crumble in the stock cube (see pantry for amount). In a large bowl, combine half of the nasi-bami spices with a drizzle of olive oil. Cut the chicken breast lengthways into two strips, then transfer to the bowl and coat with the spices. Set aside to marinate until step 3. Boil the rice for 10 - 12 minutes, then drain and set aside.

Cut the carrot into thin crescents. Chop the onion and crush or mince the garlic. Heat a drizzle of olive oil in a large wok or deep frying pan over medium-high heat. Fry the onion with the garlic, carrot and the rest of the nasi-bami spices for 5 - 7 minutes. Slice the cucumber into crescents. In a bowl, combine the white wine vinegar with the sugar and add the cucumber. Season to taste with salt and mix well to combine, then set aside until serving, stirring occasionally.

Meanwhile, heat a frying pan over medium-high heat. Thread the chicken onto the skewers and fry for 6 - 8 minutes until evenly browned. Add the rice and fry for 4 - 5 minutes, then stir in the ketjap and fry for 2 - 3 minutes. Season to taste with salt and pepper.

Heat the saté sauce in a saucepan over medium-high heat. Serve the nasi goreng on plates and top with the chicken skewers. Serve with the saté sauce and the quick-pickled cucumber.

Did you know… cucumbers are low in calories and mostly made up of water, but they still contain vitamins and minerals, so they're a great way to stay hydrated and get your essential nutrients at the same time.