Indonesian Chicken and Vegetable Stir-Fry

Ingredients

• 500 g Chicken breast (boneless, skinless, cut into bite-sized pieces)
• 2 tbsp Vegetable oil (for frying)
• 3 Garlic (cloves, minced)
• 2 Shallots (thinly sliced)
• 1 Red bell pepper (sliced into strips)
• 1 head Broccoli (cut into small florets)
• 2 Carrots (peeled and sliced into rounds)
• 3 tbsp Sweet soy sauce (Kecap Manis)
• 1 tbsp Oyster sauce
• Salt (to taste)
• Black pepper (to taste)

Steps

1. 1

   Prepare all ingredients by cutting the chicken into bite-sized pieces and chopping the vegetables (peppers, broccoli, and carrots) into uniform sizes for even cooking.

2. 2

   Heat the vegetable oil in a large wok or skillet over medium-high heat.

3. 3

   Add the minced garlic and sliced shallots to the hot oil. Sauté for 1-2 minutes until they become fragrant and slightly translucent.

4. 4

   Add the chicken pieces to the wok. Cook, stirring frequently, until the chicken is browned on all sides and cooked through, about 5-7 minutes.

5. 5

   Add the carrots and broccoli to the wok first, as they take longer to cook. Stir-fry for 3 minutes.

6. 6

   Add the red bell pepper strips and continue to stir-fry for another 2 minutes until the vegetables are tender-crisp.

7. 7

   Pour in the sweet soy sauce (kecap manis) and oyster sauce. Toss everything together to ensure the chicken and vegetables are thoroughly coated.

8. 8

   Season with salt and black pepper to taste. Give it a final toss and serve immediately while hot.

Notes

For a spicier version, add sliced bird's eye chilies along with the garlic and shallots. Serve with steamed jasmine rice or noodles.

Nutrition per serving

• main
• stir-fry
• chicken
• healthy
• dinner
• quick-meal
• Indonesian-style